Cuban Black Beans

This simple side dish complements fajitas, enchiladas, tacos or really any Mexican main course. Make them ahead, and simmer until the rest of your meal is prepared. Just be sure to add the fresh cilantro and lime juice right before serving.

Recipe and photograph by Kimme Hargrove

1 Tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 (15 ounce) cans black beans (1 rinsed, 1 with juice)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon crushed red pepper flakes (optional)
½ cup fresh cilantro, chopped
Juice of 1 lime

Heat oil in a large saucepan to medium high heat. Sauté onion for 5 minutes, until softened. Add garlic, and sauté for 1 minute.

Add black beans and salt, pepper, cumin, chili powder and crushed red pepper (if desired), and stir. Cook until warmed through. Simmer on low until ready to serve.

Stir in fresh cilantro and lime juice just before serving.

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