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| Black beans with garlic, cumin, and cilantro |
When it comes to at least two different categories of nourishment – protein and fiber – few foods have as solid a nutritional profile as black beans. They contain a mix of healthy carbohydrates, plenty of dietary fiber in addition to a good dose of protein. They are very low in fat as well and contain no saturated fat. Lastly, they contain loads of flavonoids, felt by many to have an anti-oxidant effect.
This particular recipe is so very simple, can be made in less than 15 minutes – and tastes amazing – actually quite addicting. Try it tonight – and everyone will thank you.
Rinse one 16 to 19 ounce can of whole black beans and drain. In a nonstick skillet, heat 2 Tb olive oil and add 2 minced garlic cloves and 1 tsp. ground cumin over low-medium heat until the fragrance of cumin and garlic waft up. Do not let garlic brown, or it will be bitter. Add drained black beans, 1/3 C tomato juice (or water) and ¾ tsp. salt and cook, stirring, until beans are heated through. Stir in 2 Tb chopped fresh cilantro. Serve and sit back and take the compliments!
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| Black beans served with chicken and spinach enchiladas (see previous post) |
--Larue
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