Magical Southwestern Black Beans
Black beans are one of the most nutritious foods on earth — high in protein and fiber and very filling. This dish is almost limitless in its adaptability. You can add as few or as many vegetables and hot peppers as you like.
Serving Suggestions:
- Make burritos by spooning the beans into flour tortillas along with onions, cheese, and diced tomato.
- Serve them in bowls with freshly cooked rice and guacamole or sour cream.
- Beans are always fantastic served with a cold Mexican lager such as Corona or Dos Equis.
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 jalapeño or serrano pepper, chopped (optional)
- 1 small onion, chopped
- 1 large tomato, chopped
- 1 15-ounce can black beans, rinsed and drained
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons salt
- 1/4 cup cilantro, chopped (garnish)
- Sauté the aromatics
In a medium saucepan, heat the oil over medium-high heat. Add the garlic and jalapeño or serrano pepper (if you are using it). Stand back, as the pan will get lively and pungent. Let it cook, stirring, for about a minute, but don’t let it overheat or it will burn.
Add the onion and tomato. Let them cook until they have softened, stirring them often, about 5 minutes. Reduce the heat to medium.
- Cook the beans
Add the black beans to the saucepan. Cook the mixture until the beans are hot and simmering, about 5 to 10 minutes longer.
- Season and serve
Add the lime juice and salt, and garnish the beans with the chopped cilantro.