Quick Southwestern Black Beans |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A recipe that I found on that I've adapted a bit. Please note that depending on whether you use dried or fresh cilantro it is added in a different step. Ingredients:
2 teaspoons canola oil |
1/2 cup red onion, chopped |
1 garlic clove, minced |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1 (15 ounce) can black beans, rinsed and drained |
1/2 cup water |
1/4 cup chopped fresh cilantro (or 1 tablespoon dried) |
1 -2 tablespoon lime juice |
Directions:
1. Heat oil in a large nonstick skillet over medium heat.
2. Add the onions and sauté for 4 minutes, or until soft.
3. Add the garlic, chili powder, and cumin and sauté for 1 minute.
4. Stir in the beans and water (and cilantro if using dried).
5. Cook, stirring occasionally, for 5 minutes, or until the beans are heated through and most of the liquid has evaporated.
6. Remove from heat and stir in the cilantro (if using fresh) and lime juice.
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