Mexican black beans

Side dish tonight, March 24, 2015
Absolute a easy and delicious side dish for beef steaks or chicken (use chicken broth )
6 servings

  • 1 tablespoon olive oil
  • 4 garlic cloves, finely chopped
  • 1 large jalapeño , seeded and chopped
  • ½ teaspoon ground cumin
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (14 1/2 ounce) can beef broth
  • fresh lime juice
  • fresh cilantro, chopped

1) Heat oil in heavy large saucepan over medium-high heat.

Add garlic, chili and cumin and sauté 30 seconds.

Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.

Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

Serving Size 209 g

Nutritional notes:
Calories per serving 241.3

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