Go-To Black Beans
Repeat Recipe

Go-To Black Beans

To go with the Scrambled Tofu, I made this simple and fragrant black bean dish again. I doubled it this time around, because we devoured it last time!

Go-To Black Beans

Go-To Black Beans
It’s All Good – Gwyneth Paltrow

Serves 4 as a side dish

2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
A 15 1/2-ounce can black beans
4 sprigs of cilantro
A pinch of coarse sea salt

Heat the olive oil in a small pot set over medium heat. Add the garlic and cook, stirring, until just fragrant, 1 or 2 minutes. Add the cilantro, and the entire can of beans (including the liquid), and the salt and turn the heat to high. Once the beans begin to boil, turn the heat to low and simmer until the beans have lost their tin can flavor and aren’t too watery, about 15 minutes. Remove the cilantro before serving.

Big Flavors Rating: 4 Stars

One Comment

  • Faygie

    I’m so happy to hear you like these since I have them on the menu for Thursday night! (Along with the Mexican Tomato Rice and the Mango-Avocado Salad from the same cookbook).

Leave a Reply

Your email address will not be published.