Mexican Black Beans-Diabetes Friendly

Serving Size: 10

These Mexican Black Beans are a go-to side dish for Taco Tuesday, great with enchiladas or other Mexican dishes. They are packed with protein and are SO good!

Recipe by: Jen Stone

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time20

Recipe Serving Size10

Cooking Tools Required

Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Ingredients

30 ounce canned black beans do not drain
1 cup onion chopped
8 clove garlic
1 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon cayenne pepper adjust to taste
1 tablespoon ground cumin adjust to taste
½ cup fresh cilantro chopped

Instructions

Heat sauce pot and add oil. Sauté onion and garlic 3-4 minutes until fragrant and onions are transparent.
Add the undrained black beans and spices, stir well and bring to boil.
Turn heat down after boil and let simmer 10 minutes. Stir often and adjust seasoning to your liking.

Reheating Instructions

To serve: serve hot and garnish with fresh, diced onion and cilantro. To reheat; warm beans over medium heat until heated through.when pot is empty, soak pot in water.this will make it easy to clean the pot. Black beans are not forgiving when dry.

Nutrition