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mexican black beans with garlic

Black beans.  The staple of diets in most of the southern hemisphere and packed with protein and fiber.  You can make this recipe from dried beans, which some people say taste better, but I find canned beans really good and much easier.  The recipe is kind of a cheater’s version of true Mexican black beans but sometimes short cuts are just right.

 

mexican black beans with garlic

Black beans.  The staple of diets in most of the southern hemisphere and packed with protein and fiber.  You can make this recipe from dried beans, which some people say taste better, but I find canned beans really good and much easier.  The recipe is kind of a cheater’s version of true Mexican black beans but sometimes short cuts are just right.

 

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Ingredients

Recipe serves: 6-8
2 cans (each 16oz) black beans, one can drained
4 garlic cloves, peeled and mashed
1/2 teaspoon cumin
optional: 1 tablespoon queso fresco or manchego, grated
garnish: ciltantro, few sprigs chopped
salt and pepper to taste
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thoughts&stories

My sister-in-law is from Costa Rica and makes the most amazing rice and beans dish.  We all fight over portion size at any family occasion.  She would never even consider using canned beans but her beans take a few days to prepare, and though they so delicious, it is a process that seems like a great deal of work.  I think it is all relative to what you are used to, and how you grew up.  For me, a store bought meatball is out of the question!

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mexican black beans with garlic
  • time
    20 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

Directions

1
Done

In a medium saucepan add the garlic and olive oil, cooking very gently until garlic becomes translucent.

2
Done

Add the two cans of black beans (one with water and one drained).

3
Done

Bring to a boil and then bring down heat to a simmer for 5 minutes. Season with salt, to taste.

4
Done

Place in serving bowl and sprinkle with cilantro and cheese.