Smokey Black Beans
Here’s a zesty side dish that can easily be modified to make it as spicy as you like. A cinch to prepare and a perfect side dish for Tex-Mex meals.
- 2 tablespoons olive oil
- 3 cloves garlic
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 cans (15.5-ounce) reduced-sodium black beans
- 1/4 cup water
- 1/2 teaspoon salt
- 3 tablespoons fresh lime juice (about 2 limes)
- 1/4 cup chopped fresh cilantro
- Wipe off tops of cans. Drain and rinse beans.
- Peel and mince garlic.
- Heat oil in a medium saucepan over medium-low. Add garlic, paprika, and cumin; cook, stirring often, until fragrant, about 1 minute.
- Add beans, 1/4 cup water and salt; cook until warmed through, 3 to 4 minutes.
- Remove from heat; cover to keep warm. Just before serving, stir in juice and cilantro.
Smart Shopping Tips
- Compare the nutrition facts labels on cans of vegetables and purchase low-sodium or low salt when available.
- Store brands of canned and packaged foods will be cheaper than the nationally known brands.
- Dry beans are cheaper than canned. Cooked beans can be frozen in recipe-ready portions for easy use later.
- Dried herbs are added at the beginning of cooking and fresh are added at the end. Try adding other fresh herbs such as parsley and chives.
- Add other vegetables for color and texture, such as chopped red bell pepper or a grain like corn.
- If you can’t find smoked paprika, you can use a drop or two of liquid smoke and regular paprika.