- about 16 oz cooked beans (in juice or water) (recommended: kidney beans or red beans)
- about 1/2 onion, peeled and sliced
- about 1-2 tsp cumin
- about 1-2 tsp coriander
- about 1/2-1 tsp paprika and/or chili powder (recommended: sweet or mild, provided that they do not contain sugar for sweetening)
- about 1-2 Tbsp honey or maple syrup (optional, for sweetening)
- pinch or two of salt (if beans are not already salted)
- 2 Tbsp oil (recommended: whatever’s healthiest, perhaps cold pressed/extra virgin olive oil, 100%)
To Make: Combine all ingredients in a pan (except oil). Mix Bring to a boil. Continue boiling over reduced heat for 15-25 minutes or until onions are tender. Beans should already be soft. Mix in oil some time between 10 minutes into cooking and serving time.
I didn’t realize the can of beans I had contained sugar. It’s good to check ingredients ahead of time. Since the beans were so yummy sweet, I recommended a more natural, healthier sweetener instead of sugar. This is optional. Your beans don’t have to be sweet, and neither did mine. You can also mix in garlic, if desired. We didn’t have chili powder, so I used paprika and the beans still turned out yummy.
I don’t recommend using sugar. In addition, if your beans are in a can and contain sugar and/or other suspicious ingredients, I recommend draining the beans, rinsing them thoroughly, and cooking them in a little water.
The sauce the beans make may also be good as a marinade for tofu.
We were going to have beans and rice, but the rice wasn’t completely cooked yet, so we ate the beans with potatoes, and the sauce makes a nice dip for potatoes, too.