It’s been a busy week around here! We had family staying with us all weekend, which is always a joy – but makes it difficult to get back into the swing of things..I’m staring at the laundry pile and dreading it more than usual. My brother in law just graduated from ASU law school last Friday and we are all so proud of him (besides it’s always nice to have a lawyer in the family ;)). And a lot of our out of town family was able to come down and celebrate with him. We have another busy weekend ahead of us too, but it’s full of fun activities! All starting with tomorrow night, I am going to see Mamma Mia with a few of my girl friends. I’m super excited!
Now onto these black beans..
We eat a lot of Mexican food in our house, so its important to me to find ways to spice up how we eat our beans. This recipe is one of my favorite ways to do it. Black beans are really good for you and this recipe makes them even more delicious! This is great served alongside fajitas or even enchiladas like I did for our Cinco de Mayo party.
- 2 (14.5 oz.) cans black beans
- 2 Tbsp. olive oil
- ½ red onion, chopped
- 1 jalapeño, ribbed, seeded and minced
- ½ cup chicken or vegetable broth
- 1½ tsp. dried oregano
- ½ tsp. salt
- 2 cloves garlic, minced
- ¼ tsp cayenne pepper
- ½ tsp chili powder
- 2 tsp. ground cumin
- ¼ cup freshly orange juice
- 3 Tbsp fresh lime juice
- 1 Tbsp fresh lemon juice
- 2 Tbsp cilantro, chopped - plus more for garnish
- Place the beans in a colander and rinse thoroughly. In a medium saucepan heat oil over medium-high heat. Sauté the onion and jalapeno until tender, about 5 minutes. Add the garlic and cook for 30 second, then stir in the beans. Mix in the oregano, salt, cayenne, chili powder, cumin, orange juice, lime juice and lemon juice. Pour in the broth and bring to a simmer. Reduce to low, cover and let simmer for 20-30 minutes, stirring occasionally.
- Remove from the heat, stir in chopped fresh cilantro. Sprinkle additional cilantro on top to garnish