Recipe of the Week: Playing with Black Beans

[ 0 ] August 21, 2013 |
Johnna's Lamb with Black Beans

Johnna’s Lamb with Black Beans

*Adapted from Sandra Lee


1 (15-ounce) container, no salt added black beans

1 (10-ounce) can diced tomatoes with chilies in sauce

1 tablespoon lime juice

1 teaspoon crushed garlic

1/2 cup frozen chopped onion

1/4 cup finely chopped fresh cilantro leaves


Combine all ingredients in a medium saucepan. Stir thoroughly. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes. Place in a serving dish and serve hot.

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Category: Recipes, vegetarian

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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