(note: this book is gluten-free friendly but isn't a gluten-free cookbook. Some recipes contain wheat. However, as Dina mentioned during the interview, converting the recipes is easy.)
Elizabeth's Quick Recipes
2 teaspoons olive oil 1/2 small onion, diced (about 1/2 cup) 1 clove garlic, minced or put through a garlic press 1 teaspoon chili powder 1/2 teaspoon salt (see note below) 1/2 teaspoon cumin 1/2 teaspoon smoked paprika 1/2 teaspoon freshly ground black pepper 1/2 teaspoon granulated sugar 1/8 teaspoon allspice 2 cans (15 ounces each) black beans (rinsed) 1/2 cup water 1 bay leaf
Note: Note: I use sodium-free canned beans. If your beans contain sodium, hold off on adding the salt until the end. Then add the salt to taste.
In medium pot, heat olive oil over medium-high heat until it shimmers. Add the onion. Cook until soft, about three minutes. Add the garlic and cook an additional minute. Stir in the chili powder, salt, cumin, smoked paprika, black pepper, allspice, and granulated sugar. Cook for one minute. Add the beans, water, and bay leaf. Stir. Reduce heat to low. Cook over low heat, stirring occasionally, for 30 minutes. If the water cooks off, add a splash more as needed. Remove bay leaf. Serve.
Black Bean Dip with Salsa
1 can (15 ounces) black beans, rinsed 1 cup prepared tomato salsa
In bowl of food processor, combine black beans and salsa. Process a few times until almost smooth. If needed, thin with a little water. Serve. Store leftovers in a covered container in the refrigerator for up to five days.