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Spicy black beans

December 2, 2009

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Serves 4

2 tablespoons vegetable oil
1 small onion, chopped
1clove garlic, finely chopped
Salt and black pepper, to taste
1/2 teaspoon ground cumin
2 cans (15 ounces each) black beans, drained and rinsed
1 jalapeno or other chili pepper, cored, seeded, and chopped
1/4cup water
2 tablespoons chopped fresh cilantro or parsley
1. In a large skillet, heat the oil over medium heat. Add the onion, garlic, salt, and black pepper. Cook, stirring often, for 5 minutes or until the onion softens.

2. Stir the cumin and cook, stirring, for 1 minute.

3. Add the beans, chili pepper, and water. Cook, stirring often, for 2 minutes.

4. Remove several spoonfuls of beans and transfer to a plate. Mash coarsely with a fork and return to the remaining beans in the pot. Stir well, and add more water if necessary. Sprinkle with cilantro or parsley. Taste for seasoning and add more salt and pepper, if you like. Sheryl Julian