What you need:
4 Roma tomatoes chopped
1 large diced Jalapeño (seeded or not, your choice)
Juice of 1 lime
1/4 Chopped cilantro
4 cloves of chopped garlic
2-4 cups of good Vegetable broth
Black Beans (I prefer dry (Half the bag) but if your in a hurry canned will do)
2 Tablespoons of Olive Oil
Salt and Pepper To Taste
1 teaspoon of Adobo seasoning
What to do:
The night before, make a Pico de Gallo by combining the tomatoes, cilantro, jalapeño, and juice of the lime. Add a pinch of Salt and Pepper, stir combining well. Cover and refrigerate overnight.
The next day start your black beans (If Dry beans, start them in the morning, otherwise allow yourself about 30-40 min cook time) Start by Heating the olive oil in the pan and adding the chopped garlic. Sauté until golden then add the beans and the broth. (If the beans are dry, keep an eye out you may need to add more broth or water later) Take out your Pico de Gallo and add it to your beans, juice and all. Season with Adobo, Salt and Pepper, and allow to cook on low to medium heat 30-40 min for canned beans, all day for dry.
Serve with Tacos, as a side dish to dinner, with rice, or any way you want it, because they are delicious!
-Dried beans are always a better choice when it comes to flavor, all the beautiful flavors you create in this dish gets all soaked up in every single bean!
-Reserve a good big heaping tablespoon of fresh pico to the side, when you make your beans, add some Pico de Gallo on top to add some freshness to the dish!
About the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.