One of the reasons I’m beginning to seriously consider making the switch to dried beans is the continuing problem of leftovers. Most of the cooking I’ve been doing lately has only been for two people so, unless I make a big batch of something and freeze the rest, there are inevitably beans left over when I open a can.
However, it’s not all bad.
Meet Cuban-Style Black Beans from Vegan Planet. This is a great recipe for leftover beans! It comes together quickly with onions, carrots, bell pepper, and tomato. The seasoning is simple, too. All in all, I think it took about twenty minutes to prepare.
The recipe suggested serving it over rice, but we hadn’t had quinoa in a while so I went with that instead. It turned out be a good combination, especially with scallions and fresh parsley for garnish. Yet another awesome Robin Robertson recipe!
Question for the comments: What’s your favorite way to use up leftover beans?