I bought a bottle of Bragg's apple cider vinegar from Wheatsville, thinking that it would be a healthful addition to some of our dishes. Turns out I couldn't really think of what dish I wanted to taste more sour (none, really), so it just sat there for a few weeks. Additionally, there is no evidence that this folk remedy liquid is beneficial for your health. Fast forward to 2 weeks ago: I purchased some canned black and red beans for a protein source, as we have currently cut out red meat in our diet. Problem was, excluding for the exquisitely homecooked beans and rice I had at Willie Mae's Scotch House in New Orleans, I have never liked a bean dish. Living in Texas, I can't understand how people regularly consume the gritty mush that is refried beans or sugar-loaded baked beans. True, I have in my possession a 3rd generation family red beans 'n rice recipe from kronicred that I will try once I devote a day to the slow cooker. Anyways, I had to figure out a way to make these mostly flavorless legumes palatable to us. After 2 rounds, I have come up with a winning umami-ful recipe that uses apple cider vinegar I'd like to share here. And if you have a problem with beans and gas, you can try soaking them in a water and apple cider vinegar mixture the night before.
1 large can of organic black beans (Eden Foods cans are BPA-free), drained and rinsed
1 medium onion, diced
1 medium bell pepper, diced
2 stalks of green onions, chopped (optional)
a few springs of parsley, leaves removed from stem (optional)
2 garlic cloves, minced
1/4 c chicken stock
1 tsp apple cider vinegar, to taste
2 tsp soy sauce, to taste
dash of salt and pepper
Pour a bit of oil into a non-stick pan, turn heat to high. Drop the garlic in and sautee until fragrant. Add onions and turn down heat to medium. Sautee until translucent. Add bell pepper, sautee for a few minutes, then toss in all other ingredients. Stir gently. Remove from stove once the beans have absorbed all liquid and are beginning to turn soft. Serve hot.