Black Beans (Seasoned)
Perfect side dish with any Mexican or Southwest entrée.
These beans are mild but very flavorful.
If you want them to be more spicy, add in some diced jalapenos, serrano’s, or other chili peppers.
You could also use some crushed red pepper flakes.
Ingredients
- 1 Tbls. canola oil
- 1 clove garlic, minced
- 1 t. ground cumin
- 1/2 t. dried oregano leaves
- 2 (15 oz.) cans black beans, do not drain
- 1 bay leaf
- 1/2 c. fresh cilantro, chopped
Instructions
Place oil in a medium saucepan and heat over medium heat. Add the minced garlic and sauté, stirring frequently, for 30 seconds. You want it to be fragrant but not turn brown.
Add in the cumin and oregano and sauté in hot oil, stirring constantly for a few seconds to bloom the spices.
Add in the black beans, with the liquid from the cans. Add in the bay leaf.
Turn up the heat slightly and bring to a simmer and simmer for 10-15 minutes.
Remove the bay leaf, transfer to a serving dish and garnish with cilantro.
Serves 6.
NOTE: This recipe can be made ahead of time and reheated on the stovetop or in the microwave.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.