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)
- Scrub, peel and cut the potatoes in small cubes
- Melt some butter in a large skillet and add the potatoes
- Toss the potatoes in the butter until they turn golden, shaking them from time to time
- 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.
- 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.
- Add the garlic and cilantro mixture to the potatoes, along with the black beans. Toss it all gently.
- Serve hot or warm.
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