EDIT (6/3/12 8:50pm): I left out the nutritional yeast when I first posted this. It has been amended!
I was in the middle of making chana masala (Indian curried chickpeas) this afternoon when I realized my chickpeas were growing mold. Ew! So I pulled out a can of black beans from the cupboard, rinsed and drained them, and used that instead. It came out really well! You could make this with chickpeas too, of course, and then it would be a proper chana masala. I really liked how the black beans turned out!
1 tablespoon soy butter (I used Earth Balance), vegetable oil, or peanut oil
1 onion, diced
4-6 cloves garlic, minced
1 teaspoon powdered ginger (or 2 teaspoons fresh grated ginger)
1 tablespoon cumin
1/4 teaspoon cayenne
1 teaspoon paprika
1 teaspoon garam masala
1 teaspoon turmeric
1/4 cup chopped cilantro (leave it out if you hate cilantro, use more if you love it!)
1 cup diced tomatoes (include the juice!)
1 15oz can black beans (or about 2 cups pre-soaked cooked black beans)
1/3 cup coconut milk
1 teaspoon soy sauce or Bragg’s liquid aminos (or maybe 1/2 teaspoon salt)
2 teaspoons lime or lemon juice
1/4 cup nutritional yeast
Melt the soy butter (or heat the oil) in a pot or large skillet. With the heat on medium, add the onions. When the onions begin to brown, add the garlic, and the ginger if you’re using raw ginger. (If you’re using powdered, wait just a little longer!) Now add your powdered spices (ginger, cumin, cayenne, paprika, garam masala, turmeric) and cilantro. Turn the heat to medium-low and cook for another minute or two, while stirring. Add the tomatoes and stir some more. Add the coconut milk and black beans. Let simmer for about 10 minutes, stirring occasionally. Add the soy sauce or Bragg’s and lime juice. Add the nutritional yeast, stirring it in well.
I recommend serving this with brown basmati rice (my favorite), or flatbread if you prefer!