Garleeky Black Beans

In my pantry today:

  • 2 c cooked black beans
  • 1 leek
  • 2/3 head fresh garlic
  • 1/3 c safflower oil
  • 4 roma tomatoes, diced
  • 1 c water
  • 1 packet of Vegetable Broth concentrate (or a bullion cube)
  • 2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp asafoetida
  • 1/2 tsp garam masala
  • 1/2 tsp cardamon
  • 1/2 tsp cumin
  • Basmati rice

First, thinly slice the bulb off your leek and crush/mince your garlic. Add to safflower oil and turn heat to M. Let them cook together in a deep frying pan for 10m. Add your tomatoes in fist-fulls, squeezing each fist ‘o ‘maters ever so gently over their bowl to weed out extraneous tomato snot. Fold the tomatoes into the garleek mixture, pressing them down with a spatula after they’re completely coated with oil. The stove should remain on M so that everything in the pan is in a constant state of agitation.

Add your spices — put in the turmeric first just to enjoy the bright and cheery color change your dish will have for just a moment. Then add your packet of omavegetable bullion and c of water. Stir with emphasis on flattening your tomatoes, for when the beans come into the picture there will be no more fruit-smashing. And when you feel you have smashed enough, fold in the beans and stir. Let it all boil down together into a slightly less watery nonsense, then reduce heat to L with a lid and let it ruminate for an hour. Serve serve over rice.

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