Havana Black Beans with Cilantro

By Hklbrries

"If you like it spicy, add some choped chipotle chilies in adobo sauce found in Hispanic markets."

'To eliminate more irritants, which cause stomach discomfort, rinse the beans after boiling. And cook the beans with a piece of kombu, a sea vegetable available in Asian stores and natural food markets. It works to prevent gas problems. Apparently, an enzymatic reaction occurs that lessens the gas-producing chemicals in the beans.

Many people ask me if I use the liquid from canned beans. I do when I'm making soup or a liquidy dish like stew. But I drain and rinse the beans for dips, spreads and sauteed dishes.'

Ingredients

• 1 tablespoon canola oil
• 1 small red onion, minced
• 1 (16-ounce) can black beans with liquid
• 3 tablespoons minced cilantro
• Juice of 1 lime
• Salt, to taste
• Freshly ground black pepper, to taste

Preparation

Step 1

Heat oil in a nonreactive small saucepan over medium heat. Saute onions 2 minutes until softened. Add beans with liquid and cilantro, simmer 15 minutes. Add lime juice and salt and pepper.

Nutrition Information:
Per serving
272 calories
9 g fat
13 g fiber
700 mg sodium
13 g protein
34 g carbohydrates