Easy Smoky Black Beans
Recipe: #28755
December 02, 2017
Categories: Side Dishes, Beans, Black Beans, Garlic, Mexican, One-Pot Meal, Cinco de Mayo, Gluten-Free, High Fiber, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spices, more
"This is out of the Dec. 2017 Cooking Light magazine..."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (158.8 g)
- Calories 244.9
- Total Fat - 4.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 151.5 mg
- Total Carbohydrate - 42.9 g
- Dietary Fiber - 9.1 g
- Sugars - 2.7 g
- Protein - 12.5 g
- Calcium - 83.5 mg
- Iron - 3.1 mg
- Vitamin C - 27.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat oil in a medium saucepan over medium-low.
Step 2
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.
Step 3
Remove from heat; cover to keep warm. Just before serving, stir in juice and cilantro.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use fresh garlic and lime juice for the best flavor.
- Look for canned black beans labeled "low sodium" to reduce the amount of added salt.
- Substitute the olive oil for avocado oil - Avocado oil is a healthier alternative to olive oil, as it contains more monounsaturated fatty acids and is lower in saturated fat. This substitution will result in a healthier dish.
- Substitute the fresh cilantro for dried cilantro - Dried cilantro is more concentrated in flavor than fresh cilantro, so it will provide a stronger flavor to the dish. This substitution will add more depth and complexity to the taste of the dish.
Latin-Style Variation 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 1/4 cup chopped green onions, 1/4 cup chopped bell peppers, and 1/4 cup freshly chopped cilantro.
Mexican Rice Pilaf - This flavorful side dish is the perfect accompaniment to Easy Smoky Black Beans. The rice pilaf is cooked in a blend of chicken broth and tomato sauce, which adds a delicious depth of flavor that pairs perfectly with the smoky and spicy black beans.
Grilled Corn with Lime and Cotija - This savory and sweet side dish is the perfect complement to the Mexican Rice Pilaf and Easy Smoky Black Beans. The grilled corn is topped with a zesty lime juice, cotija cheese, and cilantro, creating a delicious blend of flavors that will bring out the best in the other dishes.
FAQ
Q: Is it possible to make this recipe without cilantro?
A: Yes, it is possible to make this recipe without cilantro. Simply omit the cilantro from the ingredients list and the last step of stirring in the juice and cilantro. The dish will still be flavorful and delicious.
Q: Can I substitute lime for lemon juice?
A: Yes, you can substitute lime juice for lemon juice in this recipe. The flavor will be slightly different, but still delicious.
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Fun facts:
The smoked paprika used in this recipe is a traditional Spanish spice blend called pimentón, which is made from smoked and dried red peppers. It was first developed in the La Vera region of Spain during the 16th century.
The cilantro in this recipe is often referred to as "Chinese parsley" or "coriander." It is believed to have originated in the Mediterranean region and was used by the ancient Greeks and Romans in their cooking.