Seasoned Black Beans
So everything's ready at the same time, get the beans going while the chicken marinates, then just keep the beans warm over low heat.
Makes 4 servings (3 1/2 cups)
Total time: 15 minutes
HEAT:
2 Tbsp. olive oil
1 Tbsp. minced fresh garlic
2 cans black beans (15 oz. each), undrained
STIR IN:
2 Tbsp. minced fresh cilantro
1 serrano chile or japapeño, thinly sliced
2 tsp. minced lime zest
1 Tbsp. fresh lime juice Salt to taste
Heat oil in a saucepan over medium. Add garlic; cook until fragrant, 1 minute. Add beans, increase heat to medium-high, and cook until heated through and liquid is reduced and thickened, 5 minutes.
Stir in cilantro, serrano, zest, and lime juice; season beans with salt.
Per serving: 232 cal; 8g total fat (1g sat); 0mg chol; 753mg sodium; 34g carb; 12g fiber; 12g protein
2 tsp. minced lime zest
1 Tbsp. fresh lime juice Salt to taste
Heat oil in a saucepan over medium. Add garlic; cook until fragrant, 1 minute. Add beans, increase heat to medium-high, and cook until heated through and liquid is reduced and thickened, 5 minutes.
Stir in cilantro, serrano, zest, and lime juice; season beans with salt.
Per serving: 232 cal; 8g total fat (1g sat); 0mg chol; 753mg sodium; 34g carb; 12g fiber; 12g protein
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