Black Beans
Black beans are a quick and easy side dish. Pairs well with Mexican, Caribbean and Brazilian meals. Ready in less than 15 minutes. In Spanish they are called Frijoles Negros and in Portuguese Feijão Preto. Black beans are high in fiber and bio-active compounds with antioxidant properties that help to strengthen the immune system. The Brazilian national soccer team never leaves without an ample supply of Feijão Preto when venturing abroad.
Ingredients
- 1 can of 16 oz / 450 g black beans, undrained
- 1 small onion, finely chopped
- 1 large garlic clove, finely chopped
- 1 tsp cumin or to taste
- 1 Tbsp chopped fresh cilantro or Italian parsley
- a pinch of Cayenne pepper
- 1 Tbsp olive oil
- salt to taste
Preparation
Heat olive oil in a pan at medium high heat. Cook onions for 3 – 4 minutes or until soft. A
dd the garlic and cumin. Cook for 1 minute longer.
Add the beans and its liquid. Reduce heat to low.
Stir in cilantro, cayenne and salt if needed. Simmer for 5 minutes or until the bean sauce has thickened to your liking.
Notes
Some canned beans are salty. Use your judgement before adding additional salt.
