Note: The pesto has strong flavors, so a little goes a long way. Start with a couple of teaspoons stirred into a single serving and go from there.
For the beans:
1 to 2 tablespoons olive oil
1 onion, diced
3 cloves of garlic, finely chopped
2 teaspoons cumin seed
1 teaspoon sesame seeds
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
1/4 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 15-ounce cans black beans, drained (if you’re vegetarian, reserve the liquid)
1/2 cup chicken broth (more if you’d like your beans more soupy) or, for vegetarians, the liquid from the beans
1 tablespoon unsweetened cocoa powder
2 teaspoons apple cider vinegar
Salt to taste
For the pesto:
2 loosely-packed cups arugula
2 tablespoons capers
2 tablespoons roasted walnuts
1/4 cup olive oil
Heat olive oil over medium-high heat, and add cumin and sesame seeds. Sizzle for about three minutes until fragrant, stirring occasionally (and keep a close eye out so they don’t burn — they can go from brown to black very quickly). Add onions, garlic and ground spices. Sauté about 10 minutes until onions are softened. Stir in beans, broth (or beans liquid) and cocoa powder. Reduce heat to medium-low, and simmer with the lid on for about 20 minutes. Remove from heat and stir in vinegar.
While beans are simmering, blend all the pesto ingredients in a food processor or blender.
When it’s time to eat, stir in a couple of teaspoons of pesto and adjust salt and any additional pesto to taste.
Originally published in “Perking Up Black Beans With A Bit ‘O Sass (And Arugula)“