day 28 dinner: cuban black beans with cilantro and lime

INGREDIENTS:

• 1 tablespoon oil
• 1 medium red onion, diced
• 1-2 jalapeños, seeded + ribs removed then diced
• 4-5 cloves garlic, minced
• 2 (15 ounce cans) black beans, rinsed and drained
• 1 cup warm water
• 1 teaspoon salt
• 1 teaspoon ground cumin
• ½-1 teaspoon chipotle chili powder (optional)
• 2-3 tablespoons cilantro
• 3 tablespoons lime juice (or more!)

DIRECTIONS:

1. Heat the oil in a stockpot or dutch oven over medium-high heat. Sauté the onions and jalapeños for 4-5 minutes or until they turn translucent. Add the garlic and continue to cook for 30 seconds.
2. Add the black beans, warm water, salt, cumin, and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers. Allow to cook for 10-15 minutes or until most of the water evaporates leaving a thick sort of broth. At this point, if you’d like to thicken the beans a bit more you can remove about ½ – 1 cup of beans and mash them (using a potato masher or a wooden spoon) to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.

NOTES:

• This recipe can easily be halved to make enough for 4-5 servings.

Recipe: littlespicejar.com/cuban-black-beans-cilantro-lime/?utm_content=buffer3f017&utm_medium=social&utm_source=pinterest.com&utm_campaign=osbbuffer
Source: Little Spice Jar