In case you haven’t caught on by now, I am a big fan of Mexican dishes. I think this is primarily because I spent most of my childhood years in the southwestern town of Yuma, Arizona. Yuma, as you might imagine, has a large Mexican influence and a lot of the recipes that I have here on Your Fitness Path come from the meals that I enjoyed growing up!
Alas, now that I am living here in the Midwest, there isn’t as large of a Mexican influence on the city of Indianapolis, so I typically have to rely on my own recipes to enjoy the Mexican cuisine…
As a guy who is always looking to add some lean muscle mass to my frame with quality, great-tasting carbs, black beans are a side dish that has been a staple in my nutrition for several years. I usually just pop the top off of a can, heat and serve. Quick and simple, but leaves a little to be desired.
The following recipe does take more time to prepare than the method above, but the end result is really amazing!
Give this recipe a try and let me know what you think.
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- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 1 large pepper from a can of chipotle peppers in adobo sauce (remove seeds)
- 1/2 teaspoon ground cumin
- 2 (15-oz.) cans black beans, rinsed and drained
- 1 (14 1/2- oz.) can chicken broth
- fresh lime juice
- fresh cilantro, chopped
- Heat oil in heavy large saucepan over medium high heat.
- Add garlic, chili and cumin and saute 30 seconds.
- Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
- Continue boiling until thick, stirring frequently, about 20 minutes.
- Season to taste with lime juice (approx. 1/2 lime), salt (approx. 1 tsp).
- Transfer to bowl.
- Sprinkle with cilantro and serve.