Black Beans Por Cortesía Leslie With Lime And Cumin Recipes

BLACK BEANS WITH LIME

Black Beans with Lime image

This side dish cooks up in just 10 minutes; a little chili powder gives the beans a spicy kick.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Time 10m

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
2 scallions, white and green parts separated, thinly sliced
Coarse salt and ground pepper
2 cans (19 ounces each) black beans, rinsed and drained
1 teaspoon chili powder
1 tablespoon fresh lime juice

Steps:

In a medium saucepan, heat oil over medium. Add white part of scallions, and season with salt and pepper. Cook until softened, about 3 minutes.
Add beans, chili powder, and 1/4 cup water. Cook until warmed through, about 5 minutes. Remove from heat, and stir in lime juice; season with salt and pepper. Serve garnished with green part of scallions.

Nutrition Facts : Calories 157 g, Fat 3 g, Fiber 9 g, Protein 9 g

BLACK BEANS WITH CUMIN AND GARLIC

Black Beans with Cumin and Garlic image

This is a quick and delicious way to make black beans with a little zing. I served them for a dinner party and it was so easy to make them up in the afternoon and then let them heat in the crock pot on low until we were ready for dinner.

Provided by CarolAnn

Categories Black Beans

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 (16 ounce) cans black beans
4 cloves garlic, minced
2 teaspoons ground cumin
3 tablespoons olive oil
1 cup chicken broth
1 1/2 teaspoons sea salt
3 tablespoons chopped cilantro (optional)

Steps:

Drain and rinse black beans.
In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
Add black beans, broth and salt.
Reduce heat to medium-low, stirring frequently until beans are heated through.
OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
If desired, stir in the cilantro just prior to serving.

LIME CUMIN BLACK BEANS

Lime Cumin Black Beans image

This can be a main meal over rice or a unique side dish. Canned beans may be used but are not as good as cooked dried beans in my opinion. A bit of hot pepper may be used to add some spice to the dish. Prep time does not include time to cook the beans.

Provided by Tebo3759

Categories Lime

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups dried black beans, cooked (pinto or navy can also be used)
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1/4 cup chopped fresh cilantro
1 teaspoon grated lime rind
2 tablespoons lime juice
salt and pepper

Steps:

Heat oil over medium heat in a large skillet.
Add onion, garlic and cumin, cook 5 minutes or until softened.
Add beans, salt and pepper and cook 5 minutes until hot.
Stir in cilantro, rind and lime juice.

Nutrition Facts : Calories 200.5, Fat 3.2, SaturatedFat 0.5, Sodium 5.3, Carbohydrate 33.5, Fiber 7.8, Sugar 2, Protein 10.9

BLACK BEANS POR CORTESíA LESLIE WITH LIME AND CUMIN

Black Beans Por Cortesía Leslie With Lime and Cumin image

I got this recipe from my dear friend Leslie, cohost of the Canadian Forum. (Por cortesia means "courtesy of") She was very thoughtful and sent to me a package of Canadian magazines for my birthday. I made this dish as a side to chicken fajitas and Mexican rice. Then- the next day I had these beans as leftovers wrapped in a steamed flour tortilla with leftover Mexican rice and they were sublime! Better than the chicken fajitas, themselves. Vegetarians should try these. The beans wrapped in tortillas along with Mexican rice form a "complete protein." Vegetarians know what I mean by this. Excelente!

Provided by Pot Scrubber

Categories Black Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (19 ounce) cans black beans, drained and rinsed
1 tablespoon vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1/4 cup fresh cilantro or 1/4 cup fresh coriander
1 teaspoon lime rind, grated
1 tablespoon lime juice
salt, to taste
pepper, to taste

Steps:

Drain and rinse the two cans of black beans.
In a large skillet, heat oil over medium high heat: Cook onion, garlic, and comino (cumin)for five minutes until softened.
Add beans and cook while stirring often, for five more minutes until hot and heated though well.
Stir in fresh Cilanto/coriander, lime rind, and lime juice.
Serve as a side dish with a mexican meal or do yourself a favor and wrap into a steamed flour tortilla with Mexican rice. Muy bueno -- Amigos/amigas!

Nutrition Facts : Calories 203.4, Fat 3.1, SaturatedFat 0.5, Sodium 3.7, Carbohydrate 33.3, Fiber 11.7, Sugar 0.8, Protein 11.9

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