Beans, beans, a wonderful food…chocked full of nutrients, protein, and fiber. Even better they have been found to fight inflammation, heart disease, certain cancers…oh, and they taste pretty darn good as well. I make a habit of keeping black beans on hand always. I love them in my salads, with my morning eggs, and as a side dish to my tacos. Make a batch of these seasoned beans and follow these links to see different ways to use them: Maize Breakfast Plate, Santa Fe Salad, and your own delicious creations.
Start with black beans, garlic, onion, jalapeno chiles, spices, cilantro, fresh lime.
Sauté garlic. Add the onion and jalapeno peppers to the pan.
Add oregano and cumin to veggies and continue to sauté until tender.
Add the beans and cook for 20 – 25 minutes.
Add some chopped cilantro and fresh lime juice. Add salt and pepper to taste. Stir and enjoy! – Ella
Seasoned Black Beans
• 2 cups black beans, soaked overnight
• 4 cups of vegetable broth
• 2 tablespoons chopped garlic
• 1 medium onion, chopped fine
• 2 jalapeno chiles, chopped fine (remove seeds to reduce heat)
• 1 teaspoon Mexican oregano
• 2 teaspoons ground cumin
• 2 teaspoons extra virgin olive oil
• 1⁄2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• salt and black pepper (to taste)
- Drain and rinse the beans.
- In a medium pot, add the beans and vegetable broth. Bring to a boil, reduce the heat to low, cover and simmer for an hour or until water is absorbed.
- Remove beans to bowl, set aside.
- Wipe out the pot and return to stove. Heat olive oil and garlic over medium heat.
- Add onion and jalapeño as oil begins to warm.
- Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick.
- Add back beans and simmer for 20-25 minutes, to allow flavors to blend.
- Add chopped cilantro and lime juice and stir and serve.