We eat a lot of beans here. They are convenient, cheap and nutritious. This dish has the added kick of the garlic, which is a super food in its own right. Chilling this recipe helps you extract even more of garlic’s health benefits.
Note that down here in Texas, a serving of black eyed peas is de rigeur* for New Year’s Eve. My plan is to swap out the black beans with black eyed peas for Sunday.
*You might not think to mix up fancypants French words in a sentence about Texas black eyed peas. Seeing as I grew up in Paris, Texas, I’m prone to such word play.
2 cups black beans, drained
1/2 cup purple onion, diced
2 – 3 cloves garlic, minced
1/2 Tbsp. olive oil (I use one infused with lemon)
1 Tbsp. white or apple cider vinegar
1/4 Tbsp. Tabasco Chipotle Sauce
Pinch of salt
Mix beans, onions and garlic in a bowl. Add oil, vinegar, sauce, and salt. Mix. Chill several hours, overnight if possible.