Description

Cinco de Mayo will soon be here and black beans are the perfect side dish, topping or with many Mexican dishes.

Ingredients

• 2 cans black beans, drained and rinsed
• 1/2 T. olive oil
• 2/3 c. finely diced or grated onion
• 3 garlic cloves, finely minced
• 2/3 c. chicken broth/stock
• 1/4 t. cumin
• 1/4 t. coriander
• 1/4 t. oregano
• 1/2 t. salt
• 1/4 t. pepper
• freshly squeezed juice from 1 lime
• fresh cilantro, if desired
• toppings: slices of avocado, shredded cheese and/or sour cream

Steps

1. Drain and rinse the beans.
2. Peel and dice, grate or mince garlic and onion, as directed.
3. In a saucepan, heat olive oil on medium-high heat. Saute onions about 3 minutes or until they just start to become translucent; add garlic; saute 30 seconds. Add beans, broth/stock and remaining seasonings; bring to a boil. Reduce heat to a low simmer; simmer about 7 minutes, stirring occasionally. When done cooking, remove from heat; add in a few squeezes of freshly squeezed lime juice. Use the back of a spoon to press down on some of the beans, but don’t pulverize them.You just want to thicken the sauce a bit, and they will also thicken more upon standing. If you like a more soupy consistency, just add a little more broth.