This cilantro black beans recipe is a quick and easy side dish that is super versatile! It can be used for a burrito bowl or as a side to any Mexican/Cuban dish (cue my Cuban Picadillo recipe), you can even make it into a soup! The best part is that it tastes restaurant quality, without all unknown additives!
Total time (prep/cook): 15 min
Difficulty Level: Easy
1 can of organic low-sodium black beans
2 tbsp oil (I use olive oil or avocado oil)
2 cloves of minced garlic
1/2 lb of chopper cilantro
1/2-1 tsp salt
1/2 jalapeño (more or less depending on how much heat you prefer)
1 tsp black pepper
1/2 tsp cumin
Squeeze of lemon/lime
Add oil, garlic and jalapeño to a pot on low heat. Sauté for a few minutes until fragrant, then add in cilantro to warm/break down the oils.
Drain black beans (do not rinse- this is crucial!) and add to pot with garlic, cilantro and jalapeño. Season with salt, pepper and cumin and stir.
Keep on low heat, stirring every few minutes for about 10 minutes. Do not mash the beans. If they seem to be getting too dry, add a touch of water or chicken stock.
Turn off the heat and squeeze a touch of lemon over top.
Ready to serve!
Ingredients' Healing Properties
Black beans: high in protein and fiber, good for digestion
Garlic: detoxes the liver and anti-fungal properties
Cilantro: good for overall detoxing (interesting fact: if you dislike cilantro or find it "soapy", it is probably a sign that your body needs to detox some more (no judgments!). Once you've naturally detoxed enough, the flavor of cilantro will actually be pleasant and flavorful.)
Cumin: rich in iron and good for digestion.
*All of the measurements/amounts for ingredients can be adjusted. Feel free to add more/less of an ingredient (i.e. salt) depending on your preference.
**Stores in fridge for 4-5 days, or can be frozen and thawed whenever needed.