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Baked Potatoes With Spicy Black Beans
4 russet baking potatoes
15 oz. can black beans or red kidney beans
1 tbsp. canola oil
1 small red onion, diced
1 large tomato, diced
1 jalapeno, seeded and minced, optional or other chili pepper
1 tsp. ground cumin
1/2 tsp. black pepper
2 Tbsp. chopped fresh cilantro
Preheat the oven to 400 F. Scrub the potatoes and pierce the skin
with a fork several times. Place the potatoes on a baking pan and
bake for about one hour, until tender. Meanwhile, drain the beans,
reserving 1/4 cup of the liquid.
In a medium saucepan heat the oil over medium heat. Add the onion,
tomato, and jalapeno (if desired). Cook, stirring, for about 4
minutes. Stir in the beans, liquid, cumin, and pepper and cook
for about 4 minutes more. To thicken, mash the beans against the
side of the pan with the back of a spoon or place in a blender and
process until smooth. Blend in the cilantro.
Slit each potato down the center and fluff up the pulp. Spoon the
beans over the top. Makes 4 servings.
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Stuffed Potatoes 04