This recipe is great because it really gives you two recipes which can be worked into other meals throughout the week without getting boring. The beans and salsa go great in tortillas, or on top of a green salad as well.
For this recipe, I used organic packaged polenta, but creamy polenta could be used here as well.
So first, make the black beans.
1 can of black beans
1 package of diced tomatoes (canned BPA free or boxed)
1 yellow onion
1 green bell pepper
3 cloves of garlic minced
2 tbsp of cumin
1 tsp onion powder
1 tsp garlic powder
1 tbsp red chili flakes (less for a milder flavor)
salt and pepper to taste
Heat up some olive oil in a medium sized pot and saute onions and garlic for about three minutes Add the bell pepper and the spices in with the oil so they become fragrant. Let this mixture cook for another two minutes and then add in the can of drained beans and the can of tomatoes. Let this mixture simmer for about 10-15 minutes and remove from heat.
Now make the avocado salsa.
2 cubed avocados
2 cubed medium sized tomatoes
2-3 tbsp chopped cilantro
2 tbsp lemon juice
1 tsp of salt
Mix together and set in the refrigerator to cool. This mixture stays nice and fresh sealed in the refrigerator for a few days without the avocado turning brown. I also love this on sandwiches with hummus.
To make the final dish, cut polenta into one inch rounds and fry for 2-3 minutes on each side until polenta is soft. Place cooked polenta on plates and top with a generous amount of black beans and some of the avocado salsa. Enjoy!