Monday, August 10, 2009

Black Beans with Lime

I knew I wanted to serve black beans alongside our Tequila Citrus Chicken and Grilled Sweet Potato Salad. We had already enjoyed guacamole as our appetizer, and were sipping on margaritas. I thought black beans would be a healthy side addition to round out the meal. I didn’t want to just open up a can of beans and call it a day; but I also needed something that didn’t take much work. This recipe was simple, and delicious. I adapted it a little to suit my liking, and I’m sure I’ll make it again, and again.

Black Beans with Lime
adapted from Martha Stewart Everyday Food

1/2 tablespoon olive oil
Coarse salt and ground pepper
1 can (19 ounces) black beans, rinsed and drained
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 tablespoon fresh lime juice

In a medium saucepan, heat oil over medium. Add beans, chili powder, cumin, 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.

Up next… some cookies to finish up the meal!
Part 1: Guacamole for Two
Part 2: Tequila Citrus Grilled Chicken
Part 3: Grilled Sweet Potato Salad

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