Black Beans Por Cortesía Leslie With Lime And Cumin Food

BLACK BEANS WITH GARLIC, CUMIN, AND CILANTRO

Steps:

• Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro.

BLACK BEANS WITH CUMIN AND GARLIC

Steps:

• Drain and rinse black beans.
• In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
• Add black beans, broth and salt.
• Reduce heat to medium-low, stirring frequently until beans are heated through.
• OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
• If desired, stir in the cilantro just prior to serving.

LIME CUMIN BLACK BEANS

Steps:

• Heat oil over medium heat in a large skillet.
• Add onion, garlic and cumin, cook 5 minutes or until softened.
• Add beans, salt and pepper and cook 5 minutes until hot.
• Stir in cilantro, rind and lime juice.

CUMIN BLACK BEANS

Steps:

• In a small saucepan cook onion in oil over moderately high heat, stirring occasionally, until softened and browned lightly. Add cumin and cook, stirring, 1 minute. Stir in beans and orange juice and cook until beans are heated through and most liquid is evaporated. Stir in coriander.

BLACK BEANS WITH LIME

Steps:

• In a medium saucepan, heat oil over medium. Add white part of scallions, and season with salt and pepper. Cook until softened, about 3 minutes.
• Add beans, chili powder, and 1/4 cup water. Cook until warmed through, about 5 minutes. Remove from heat, and stir in lime juice; season with salt and pepper. Serve garnished with green part of scallions.

BLACK BEANS POR CORTESíA LESLIE WITH LIME AND CUMIN

Steps:

• Drain and rinse the two cans of black beans.
• In a large skillet, heat oil over medium high heat: Cook onion, garlic, and comino (cumin)for five minutes until softened.
• Add beans and cook while stirring often, for five more minutes until hot and heated though well.
• Stir in fresh Cilanto/coriander, lime rind, and lime juice.
• Serve as a side dish with a mexican meal or do yourself a favor and wrap into a steamed flour tortilla with Mexican rice. Muy bueno -- Amigos/amigas!