Today, My Happiness is…Readers’ Comments!

So, yesterday I posted about “Cooking Adventurously!

I got creative with black beans, to satisfy Joy’s craving.”

It was a very pleasant surprise to see that I had piqued Amanda’s culinary curiosity–

Amanda says:

So, without further ado…Ray’s First Try Skillet Black Beans

(Nothing was measured, so everything is approximated)

3 teaspoons olive oil

2 small yellow onions

4-5 cloves garlic

1 small carrot (grated)

2 celery stalks (thinly chopped)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 (14.5 oz.) can diced tomatoes (drained)

2 (15 oz.) cans black beans (rinsed and drained)

In a covered skillet, saute the onions and garlic in the olive oil about 5 minutes, stirring frequently.  Add the carrot, celery, cumin, and coriander and stir for 2-3 minutes.  Add the tomatoes, stir well, cover, and simmer for about 5 minutes.  Add the black beans, stir well, cover, and simmer for about 5 minutes more.  Mash black beans gently for a thicker consistency.

I cooked brown rice for my wife, and multi-grain rotini pasta for myself.  I topped each with the black bean mixture, then sprinkled with shredded Cheddar Jack cheese.

Buon Appetito!