Potatoes and Black Beans with garlic and cilantro

October 12, 2009  • 

I was reading  in the Culinary Heritage of Lebanon about a dish from the Tripoli region in the north of Lebanon which is a simple casserole of beans and potatoes  mixed with some olive oil and onions. What an attractive and homey dish!

I  was inspired and decided to do a slightly different version with these purple potatoes and black beans I had in the pantry.  Saute and steam them in butter first, then add a cilantro and garlic pesto, a can of black beans.My daughter declared them irresistible. And from the kitchen the wonderful flavor of butter, potatoes, garlic and cilantro  wafting through  the air. Perfect for a weeknight. Easy and speedy.

INGREDIENTS: This quantity will yield 4 generous servings

  • 3 tablespoons of unsalted butter (better to use clarified butter)
  • 1 1/2 pound of smallish purple potatoes
  • 8 cloves of garlic, mashed with a pinch of salt
  • salt, black pepper to taste
  • 2 ounces of cilantro leaves, stems discarded (about 1 cup), chopped finely
  • 3 Tablespoons of extra-virgin olive oil
  • 1 can of black beans, low sodium if possible, drained and rinsed under tap water. (substitute red or pinto beans)

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METHOD:

  1. Scrub, peel and cut the potatoes in small cubes
  2. Melt some butter in a large skillet and add the potatoes
  3. Toss the potatoes in the butter until they turn golden, shaking them from time to time
  4. Add about 1/4 cup of water to the skillet and cover to steam and cook the potatoes thoroughly, which will take about 7 minutes or so.
  5. In the meantime, heat the olive oil in a small skillet  and drop the garlic and chopped cilantro on it. Stir the mixture for 2 minutes, not longer.
  6. Add the garlic and cilantro mixture to the potatoes, along with the black beans. Toss it all gently.
  7. Serve hot or warm.

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Comments

2 Comments  •  Comments Feed

  1. Alice Kezhaya says:

    One of my favorite dishes!

  2. cindy says:

    hum ! sa à l’air très bon !

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