Saturday, July 30, 2016

Best Loved Black Beans: Free Book Giveaway

Sometimes I hijack this blog for my own greedy purposes. Which is what I'm doing today. Well, sort of. Because this isn't really for me; it's for you.

I'm doing a giveaway of my new YA book, Grey Stone. You get a free copy of the book plus a $10 Amazon gift card.

So hop on my cheapalings. You know you love useful, free things. Find the link for the GIVEAWAY right HERE.

And because you also deserve a recipe, I'll give you a super cheap one in honor of the character (from Grey Stone) Pietre. In Grey Stone, the humans are the lowest of the races, forced to try to live and farm on the most destitute and sterile lands in their world. Pietre gets pretty hungry at a certain point in the book. Bet he wishes he had the internet so he could look up this recipe and make it.

Lucky for you, you do. I'm giving you the easiest tastiest black beans ever. I don't looove black beans. I like them fine. I eat them in certain recipes. But I rarely just make black beans and eat them. Correction: I used to not just make black beans and eat them. Now I do. Because these are delicious, super quick, and super flavorful. They can be eaten with rice or tortillas or chips or thrown into salads or just spooned out and snacked on. Enjoy.

Best Loved Black Beans
adapted from Food Love
makes about 4 C
Prep time: 10 minutes
Cost: $1.70 (that's about $.45/serving)
beans: 1.20, tomato juice: .30, seasonings: .20

2 Tbsp olive oil
2 tsp minced garlic
2 tsp taco seasoning
1/2 tsp onion powder
1 15.5 oz cans black beans (drained and rinsed)
2/3 C tomato juice
1/2 tsp salt
1/4 fresh chopped cilantro (optional)

In a skillet, heat the olive oil, then add all the seasonings (except cilantro if using). When they're fragrant, add black beans and tomato juice.

Simmer for 8-10 minutes until most of the liquid has evaporated.

Remove from heat. Add cilantro if using and spoon away.


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