Easy Black Beans
I have some canned black beans in my pantry and this looks like a good recipe in which to use them.
These easy black beans are the perfect accompaniment to any Mexican
fiesta.
Makes 8 servings, scant 1/2 cup each
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
2 teaspoons extra-virgin olive oil
1 medium yellow onion, diced (about
1 1/2 cups)
2 cloves garlic, minced
2 teaspoons ground ancho chile pepper
(see Note)
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2
15-ounce cans black beans, rinsed
1 cup water
1 tablespoon tomato
paste
Heat oil in a medium saucepan over medium-high heat. Add onion and cook,
stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring
constantly, for 30 seconds. Add ground chile, cumin and oregano and cook,
stirring, until fragrant, about 30 seconds more. Add beans, water and tomato
paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook,
stirring occasionally, until the beans are heated through and the sauce is
slightly thickened, 8 to 10 minutes. Serve warm.
NUTRITION INFORMATION: Per serving: 117
calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 21 g carbohydrate; 6 g
protein; 5 g fiber; 84 mg sodium; 69 mg potassium.
Nutrition bonus: Folate
(41% daily value), Magnesium (19% dv), Iron (15% dv).
1 Carbohydrate
Serving
Exchanges: 1 starch, 1 very lean meat
TIP: Ingredient Note: Ancho chile peppers, one
of the most popular dried chiles used in Mexico, are dried poblano peppers. They
have a mild, sweet, spicy flavor. Ground ancho chile pepper can be found in the
specialty-spice section of large supermarkets, or substitute ground chili powder
with a pinch of cayenne.
MAKE AHEAD TIP: Cover and refrigerate for up to
2 days. Reheat in a saucepan with 2 tablespoons water over medium-low heat,
stirring occasionally, for about 5 minutes.