Quick and easy vegetarian side dish that could easily be made into a main course with the addition of rice. These black beans have tons of flavor and fiber, making them a nutritious addition to any meal!
Ingredients
or2 tablespoons canola oil (or another mild oil)
or4 cloves garlic, chopped
or2 teaspoons vinegar-based hot sauce (optional)
or2 teaspoons ground cumin
or2-15 oz cans low-sodium black beans with liquid (don't drain!)
or1/2 cup roughly chopped cilantro, leaves and stems
orJuice of 4 limes (roughly 1/2 cup)
or2 teaspoons freshly ground black pepper
or1 teaspoon Kosher salt (or to taste)
Preparation
1.
In a medium saucepan, saute the garlic, onion, hot sauce (if using) and cumin in the canola oil for about 5 minutes over medium heat, until the onions have softened. 2.
Add the black beans with their canning liquid and salt and pepper to taste. Turn the heat down to medium low and simmer for 15 minutes, stirring occasionally. The beans will start to thicken as they cook (and then continue to thicken as they cool).3.
When the beans are done, turn off the heat and stir in the cilantro and lime. Taste and add additional salt and pepper if needed.4.
Note; like the texture of refried beans? Not to worry! These beans can be pureed in the food processor or blender until smooth. Garnish with additional cilantro and cotija cheese or queso fresco for an extra kick. 
