This is a simple side dish that I like to serve with stews, roasts, tray bakes, or grilled meats. Recently, I made it with the previously posted Chicken Fricassee.
If I have a winter squash like butternut, calabaza, or acorn, I like to use that instead of the potatoes. Over rice, this is perfectly hearty enough as a vegetarian meal.
Black Beans with Potatoes
1 can black beans, preferably drained and rinsed
1 medium potato, cut into cubes
1 small onion, finely chopped
1 garlic clove, chopped
1 teaspoon cumin
1 teaspoon curry
1 bay leaf or 2 sage leaves
Heat oil in small pot over medium-high heat. Add onion and garlic. Saute 3-4 minutes until onions are translucent, then add spices and bay leaf. Saute a 1-2 minutes more until fragrant. Add potatoes and a cup of water. Allow to come to a boil over high heat. Reduce heat to medium and cover, letting cook for 10 minutes. Add beans, and if drained, add a cup of water or stock. Bring back to a boil, then reduce heat to medium. Cook 10-15 minutes, covered, stirring occasionally, until potatoes are cooked.
This was added to #recipeoftheweek collection. I found some yummy recipes to try there, too!