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Black Bean Blast

veggies-cutting-board

  • Prep time: 5 minutes
  • Cooking time: 60 minutes
  • Yields: 4 servings
  • 4 cups black beans, cooked
  • 2 tablespoons cinnamon
  • 2 teaspoons cumin
  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 bell pepper, chopped
  • 1 teaspoon salt
  • Pinch of cayenne
  • 1 lime
  • 1/2 cup cilantro, chopped

  1. Wash and soak 2 cups of dried beans the night before. Rinse off soaking water, place into pot with 3 1/2 cups of water and bring to a boil.
  2. Add cinnamon and cumin.
  3. Cover and cook for 1 hour.
  4. If you use canned black beans, empty into pot, mix with cinnamon and cumin, keeping about 1 cup of liquid from the can. Cover and cool on
  5. medium for about 10 minutes.
  6. In a pan, sauté onions and garlic with oil.
  7. Mix beans with sautéed onions, raw peppers, a pinch of cayenne and salt.
  8. Garnish with cilantro and a wedge of lime.

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