Smashed Black Beans and Ginger Lime Salsa
[For as long as I have been vegetarian, I have eaten a lot of beans. They’re cheap and easy and full of protein. They also get boring really quickly. I am always on the lookout for ways to transform them and ways to add new flavors to them. This salsa is my current favorite bean additive. The combination of ingredients is unique and bold and far from boring. There are a bunch of different ways to serve the beans and the salsa together, and below are the two that I like best.]
- 1 tablespoon of olive oil
- 1/2 of a medium yellow onion, chopped
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- Salt and pepper
- 2 15-ounce cans of no-salt-added black beans, rinsed and drained
- 1 cup of low-sodium vegetable broth
- Heat the olive oil over medium-high heat in a medium saucepan. Add the onion and saute until soft, about 5 minutes. Stir in the coriander, cumin, salt, and pepper.
- Add the beans and the broth.
- Bring the pot to a boil, then reduce heat to a simmer. Cook the beans, mashing occasionally, for 8-10 minutes, or until they begin to thicken.
- 2 red jalepenos or fresno peppers, cored, stemmed, seeded, and halved
- 1 garlic clove
- 1 tablespoon of peeled and chopped ginger
- 1/4 of a medium yellow onion, roughly chopped
- Zest and juice of 2 medium limes
- Put all of the ingredients in a food processor, and pulse until a chunky sauce forms.
- Taste and adjust the seasoning, if needed.
[For the rice: In a medium saucepan, over medium-high heat, saute 1/4 cup of chopped yellow onion until soft. Add in 1 cup of brown rice and 2 cups of water. Add a pinch of salt and stir. Reduce the heat and simmer, covered, for 40-50 minutes, until the rice is tender. Fluff with a fork and let stand for 10 minutes. Stir in 1/4 cup of chopped fresh cilantro. Serve with beans, salsa, and cotija cheese.]
[For the tostadas: In a large-rimmed saute pan, heat 1/4 cup of canola oil over medium-high heat. Carefully place corn tortillas in the hot oil. Fry, checking often, until the bottom is lightly browned. Flip the tortillas and brown the other side. Place the tortillas on a paper towel to get rid of some of the excess oil. Top with beans, salsa, and cotija cheese.