More black beans

Hope you aren’t sick of black beans yet. Yesterday for pot luck, I made black beans and polenta. It took longer than I thought it should have to put together, but I think I’m just slow today.

  1. Make polenta according to package directions (about 1 1/2 cups dry should be about right). Mince one fresh jalepeno pepper and stir in while the polenta is cooking. (Jalepeno is optional if you like things less spicy.)
  2. Pour polenta into a oiled 9×13 pan. Set aside.
  3. Chop 1/2 onion and saute in a little olive oil.
  4. Chop 1/2 red pepper and 1/2 green pepper. Add to onions along with two cans drained and rinsed black beans.
  5. Stir in 1/2 cup salsa.
  6. Add cumin, chili powder, lime juice, and chopped cilantro to tasted. (Most of the time I make this without cilantro, but  happen to have a bunch on hand.) Cook until beans are heated.
  7. Sprinkle one small can of diced tomatoes over the polenta and spread the beans on top of that.
  8. Bake at 350 for about 30 minutes.
  9. Sprinkle with shredded cheddar or Mexican blend cheese. Cook until cheese is melted.
  10. Serve with guacamole and seasoned sour cream (add a little chili power and cumin to it).

It was a hit at the pot luck, but there was lots of good food so we came home with enough for dinner tomorrow.


    2 responses to “More black beans

    1. I think you mentioned this last time we got together. Sounds really good; I’m planning to make it this week.

    2. I made this tonight; it was very good! The only thing I would change is season the polenta in some way–maybe some lime and cilantro? Everyone loved it though–Noah even asked for seconds!

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