October 14, 2013

Black Beans

2 TBS olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1-1/3 cup tomato juice
1-1/2 tsp. salt
2 TBS fresh chopped cilantro

1.  In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.  Add beans, tomato juice, and salt.  Continually stir until heated through.

2.  Just before serving stir in the cilantro.

*Add can of drained corn and dash of chili powder to beans if desired

From Gina F.

Good with this Sweet Pork and Cilantro Lime Rice

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