Spicy Black Beans

 

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Sometimes the simplest dishes are the best. And when they are also fast and delicious, they are even better. Thus is the case with these tangy black beans. And while I love the flavor and texture of black beans when I have soaked, cooked and rehydrated them myself, sometimes using canned ones is a life saver. You know; when you have carefully planned out the protein and vegetable portion of your dinner yet need to add something else to the plate. Well on those nights I turn to my stash of canned black beans and make this dish. It is easy, tasty and the entire family digs right in.

SPICY BLACK BEANS

1 tablespoon olive oil

2 cloves garlic, minced

1 shallot, minced

1 14 ounce can black beans, drained and rinsed

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Juice of 1 lime

  • Heat the olive oil in a medium sized skillet set over medium-high heat.
  • When the oil shimmers, add the garlic and shallot and saute until lightly golden and fragrant, about 2-3 minutes.
  • Add the drained black beans to the skillet then stir in the cumin, salt and pepper.
  • Cook until heated through, stirring occasionally but taking care not to crush the beans.
  • Off the heat, squeeze the lime juice over the beans and stir to combine.
  • Serve immediately.

Serves 4

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