Mexican-style black beans with red peppers, kale, and quinoa

by Katie on January 17, 2012

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One of my goals for the year is to master the 30-minute meal. Don’t get me wrong – I love spending time in the kitchen, and sometimes, you just need extra time to get things done. But often, thirty minutes to prepare dinner is all I care to squeeze out on a busy day.

So here’s my first crack at a 30-minute meal here on the blog for 2012. The thirty minutes means start to finish, including the prep time for the vegetables. I think it’s going to be a “go-to” meal for me on busy days.

Quinoa is a perfect grain for the 30-minute meal as it cooks up in 15-20 minutes. I get that going first, then I start on my veggies. Whenever the quinoa is cooked, I shut off the fire and let it sit, covered, until everything else is ready to go.

This meals is pretty typical of how I cook dinner on an average night in that it is a two-pot meal: one pot with a grain, and another pot with a veggie-and-bean (or lentil, or tempeh) saucy stew.

And I do find that the “sauciness” is an important component. Sometimes it’s created by tomato sauce; other times I use coconut milk to create the sauce. In this case, I don’t drain the canned beans – rather, I put the entire contents of the can into the pot, liquid and all. (Because of this, I use a good quality brand of organic canned beans, rather than the cheapest kinds that tend to contain more salt.) If you make this with home-cooked (rather than canned) black beans, just use some of the bean cooking water.

Oh, and I may need to make another goal for 2012 – to improve my recipe-naming skills. This one is “Mexican-style” because of the black beans, jalapeno, cumin, cilantro, and lime juice. So I hope it is enough to entice you to make this!

What are your favorite 30-minute meals?

{ 1 comment… read it below or add one }

Maya December 7, 2012 at 3:24 pm

Mexican-style black beans with red peppers, kale, and quinoa

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