Black Bean Chilli, Indian style
1 can black beans
1 medium Onion (yellow or purple/red; chopped or sliced)
2 Roma tomatoes (cut lengthwise like fat french fries)
1 tsp Kashmiri Chilli powder (ground red chilli powder-indian) Substitute: Use Cayenne powder
2 tsps of cumin powder (important)
1 serano chilli halved.
Salt to taste (~1tsp)
5-8 garlic cloves- sliced or left whole.
fresh cilantro (optional)
In a non-stick pot, add 1.5 tsp vegetable/cooking oil. As soon as it heats up (medium-high/low), add the onions and fry for about 3-5 minutes, at least until the onions are translucent and browning up. Add the garlic, serrano chilli, red chilli powder, turmeric, and cumin powder. Also add the tomatoes at this point.
sauté until the tomatoes are cooked (the red skin should start to wrinkle). Now add the can of black beans and rinse the can with water and add that as well. Also add salt.
let it come to a boil and then let simmer on low for 5-10 minutes.
Garnish with chopped cilantro. Eat as a soup or serve with white basmati rice.
ETA: For a milder and a more natural flavor, replace the serrano with Green bell peppers (capsicum). 1 OR 1/2 of it should do. Omit the chilli, cumin powders. just season with salt.
Black beans are really delicious by themselves.