Spicy Black Beans
Black beans and rice is no longer just popular Cuban cuisine. This flavorful dish has become an American favorite at dinner tables everywhere. Here's a simple way to prepare the scrumptious side.
At a glance
1 Tbsp. olive oil
4 garlic cloves, finely chopped
1 large jalapeno chili, seeded, chopped
1/2 heaping teaspoon ground cumin
2 - 15 oz. cans black beans, rinsed, drained
1 - 14.5 oz. can fat-free chicken broth
Fresh lime juice
Chopped fresh cilantro
Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and saute 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash 1/2 of the 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.
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