Wednesday, March 13, 2013

Black Beans

There's nothing fancy about this recipe, but I love it because I use it when I need a quick and easy dinner that makes everyone happy (Noah's not jumping out of his seat happy, but at least there aren't any moans and groans).  I like to use these black beans for a side dish, taco filling, quesadillas or black bean nachos (just to name a few).

Black Beans

2 14-ounce cans black beans, drained and rinsed
1/2 tablespoon olive oil
2 garlic cloves, finely minced
2/3 cup water
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 lime

In a medium sized saucepan, heat the olive oil and garlic over medium heat until garlic is sizzling.  Add the cumin, coriander and cook for 30 seconds, stirring constantly.  Add the black beans, water, salt and pepper to the pan and bring to a boil.  Reduce heat to low and simmer for 8-10 minutes, stirring occasionally.  When the beans are done cooking, remove from heat and add a squeeze or two of fresh lime juice.  Next, using the back of a spoon or rubber spatula, smash (or smoosh) some of the beans to thicken the beans.  As the beans sit, they will thicken.  If too thick, add additional water to loosen; taste and adjust seasonings if necessary.

Recipe slightly adapted from Our Best Bites

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