Description
These creamy Mexican black beans are simmered with garlic, onion and cumin. Black beans are packed with protein, fiber and many other essential nutrients. These delicious legumes are the perfect addition to taco Tuesday!
Ingredients
2 cans (15 oz each) black beans- DO NOT DRAIN **See notes if strictly following SCD
1/2 cup onion- finely diced
1 Tbsp olive oil
3 large garlic cloves- minced
1/2 tsp salt **See notes
1/2 tsp cumin
Instructions
1. Heat olive oil in a large skillet.
2. Sauté onions and garlic for 5 minutes until onions are soft.
3. Add the entire cans of beans (WITH the liquid), salt and cumin to skillet.
4. Simmer for 10 minutes or until the beans have thickened to your preference.
5. At this point, you can leave the beans whole and serve as is. Alternatively, puree the mixture with an immersion blender or food processor. We like them both ways!
Notes
If you are following a strict SCD diet, DO NOT use canned beans. Please read the section in the post titled “Bean and the SCD diet”. You must use dried beans, soaked overnight, rinsed and then cooked, or find a brand like Jovial that sells overnight presoaked beans.
If you use dried, soaked beans, you will need to add more salt than the recipe states. Start with 1 tsp of salt and add taste. Add more if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes