Because I got home super late Sunday night, I had to go grocery shopping Monday night to make sure I had food. That meant when I got home I wanted to make something super quick. I went to my FAVORITE go-to dish: Black Beans w/ Spinach, Tomatoes, and Pecorino Romano cheese. This may not look/sound like much, but the pecorino romano cheese gives it the most amazing flavor!
This recipe is super simple and is ready in less than 15 minutes. The only thing I have to chop/dice/grate is the cheese. This dish was inspired by my trip to Puerto Rico in May. I spent a week eating great meals. I took the opportunity to test out different seafood, and did not have a single meal I didn't enjoy. My hands down favorite dish inspired this one. I ordered yucca gnocchi w/ black beans. Honestly, I don't even remember what the yucca gnocchi was like because I fell in love with the beans upon first bite. For the first time in my life, I asked the waiter what was in them and recreated it my first night home (with a tilapia filet of course!). I have made it several times at home, and I am never disappointed. I could probably eat this every day and not get sick of it.
Alright, enough talking, let's get cooking!
Ingredients (makes 2-3 servings):
1 can (14oz) Black Beans
1 can (14oz) Diced Tomatoes - Drained (you can also use fresh tomatoes but I hate the consistency of them & it defeats my desire to not chop)
2 cups baby spinach
1/2 cup grated pecorino romano cheese
2 tbsp olive oil
1/2 teaspoon salt (or more to taste)
pinch pepper (or more to taste)
For more servings, use two cans of beans.
Combine olive oil, black beans, tomatoes, salt, and pepper in a pot and cook 5 minutes over medium heat.
Stir in the spinach and cook another 2-3 minutes until wilted down (spinach really reduces over heat).
Finally, add the cheese, stir to combine, and cook another minute until heated through. Taste and add more salt/pepper as necessary.
Enjoy!!!
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