Smokey Black Beans

 

Smokey Black Beans

CookingLight.com

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.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Side Dish, Veggie Side-Dish

Cuisine Mexican

Servings 8

Calories 140 kcal

Ingredients

  

• 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

Instructions

 

• 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.

Notes

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.

Cooking & Serving Tips:

• 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.