December 02, 2017
Side Dishes, Beans, Black Beans,
Vegetables, Garlic, Mexican, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Cinco de Mayo, Stove Top, Gluten-Free, High Fiber, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spices more
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"This is out of the Dec. 2017 Cooking Light magazine..."
Heat oil in a medium saucepan over medium-low.
Add garlic, paprika, and cumin; cook , stirring often, until fragrant, about 1 minute. Add beans, 1/4 cup water, and salt; cook until warmed through. 3 to 4 minutes.
Remove from heat; cover to keep warm. Just before serving, stir in juice and cilantro.
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