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Easy Black Beans

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  30 Minutes
  8 servings, scant 1/2 cup each
Just the right amount of beans to serve as a side dish - or double the recipe for a vegetarian party.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in a saucepan with 2 tablespoons water over medium-low heat, stirring occasionally, for about 5 minutes.
RECIPE INGREDIENTS
2 teaspoons  extra-virgin olive oil
1   medium yellow onion, diced (about 1 1/2 cups)
2 cloves  garlic, minced
2 teaspoons  ground ancho chile pepper (see Ingredient note)
1/2 teaspoon  ground cumin
1/2 teaspoon  dried oregano
2 15-ounce cans  black beans, rinsed
1 cup  water
1 tablespoon  tomato paste

Ingredient Note:  Ancho chile peppers, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile pepper can be found in the specialty-spice section of large supermarkets, or substitute ground chili powder with a pinch of cayenne.
Easy Black Beans Recipe at Cooking.com
DIRECTIONS
Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add ground chile, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more. Add beans, water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Black Bean Sides
 Easy Mexican Sides
Nutrition Facts per Serving
Yield:   8 servings, scant 1/2 cup each
Calories: 170
Sodium: 73mg
Fiber: 5g
Carbohydrates, Total: 18g
Protein: 5g
% Cal. from Fat: 5%
Fat. Total: 1g
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