Garlic & Cilantro Black Beans

Easy & tasty side dish for any Mexican-inspired dinner

Canned beans sound boring. This recipe brings them to LIFE! It's so easy, requires few ingredients (you can take out the onions if you don't have), and comes together in about 10 minutes. It's perfect for any Mexican-inspired meal that needs a little something more.

Black beans are super filling and packed with plant-based protein and fiber. I love pairing them with fish or shrimp, when you need a side dish that will add some 'oomph' to an otherwise lighter meal. This could even be a taco filling on its own if you are looking for a vegetarian dinner idea.

I know cilantro can be polarizing (I love it), so you can definitely substitute parsley or another fresh herb if someone in your family hates it. Always feel free to experiment!

Ingredients:

• 1Can black beans (preferably low sodium and from a BPA free can)

• 2Tbsp olive oil

• 2 Cloves garlic, minced

• 1/4 Red onion, finely chopped (or 1 shallot)

• 1/4 Cup cilantro, finely chopped

• Salt & pepper, to taste
  

Directions:

1. Drain & rinse the black beans

2. Heat a small skillet over medium heat

3. Once hot, add in the olive oil and red onion. Cook for 3-4 minutes until softened and then add the garlic. Cook for another 1-2 minutes until fragrant (be careful not to burn the garlic. If you see it start to darken quickly, turn down the heat)

4. Turn the heat down to medium/low and add in the black beans. Use a wooden spatula or spoon to combine the beans with the onion and garlic mixture. Add salt & pepper, to taste.

5. Cook for about 5 minutes until the beans are heated through, stirring occasionally

6. Remove from the heat and stir in the cilantro