Go-To Black Beans
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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
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
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
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).