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.