Name: Mexican Black Beans
Yield: Serves 6
Ingredients: 1 tablespoon olive oil; 4 garlic cloves, finely chopped; 1 large jalapeño chili, seeded, chopped; 1/2 teaspoon (generous) ground cumin; 2 15-ounce cans black beans, rinsed, drained; 1 14 1/2-ounce can low-salt chicken broth; Fresh lime juice; Chopped fresh cilantro

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Serve as a side dish with enchiladas. The beans can be topped with grated Monterey Jack cheese, then covered to melt.

Recipe information

Yield
Serves 6

Ingredients

1 tablespoon olive oil

4 garlic cloves, finely chopped

1 large jalapeño chili, seeded, chopped

1/2 teaspoon (generous) ground cumin

2 15-ounce cans black beans, rinsed, drained

1 14 1/2-ounce can low-salt chicken broth

Fresh lime juice

Chopped fresh cilantro

Preparation

Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

TagsMexican Latin American Black Bean Bean and Legume Vegetable Jalapeño Chile Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Quick Easy Weeknight Meals Bon Appétit

Recipe notes

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