Okay, this is the last segment in my “I’m too busy to really cook because I’m trying to pack up my life and move… while in the middle of the semester… while fighting a cold” series. But I’m not complaining, I’m making do. Sometimes the riptide of life sweeps your feet out from under you and there is no choice but to go along for the ride. In situations like that you still deserve more than just a plain ‘ol can of beans. So, my suggestion is to grab that can of beans and stir in a little love… it will make a big difference.
In fact, the little bit of love that I added to these beans made them so good that I started eating them out of the pot like it was some sort of soup. In reality, I made the beans as a quick side dish to my Chicken Enchiladas but I would have been just as satisfied with a ladle full of them poured over a pile of steaming rice. They’re THAT good… and they only take about 5 minutes to prepare. No lies.
If you prefer to cook dry beans rather than using canned, just add these seasonings to the pot as you boil the beans.
Quick Seasoned Black Beans
- 1 can (28 oz.) black beans $1.50
- 1 medium jalapeno $0.08
- 1 clove garlic $0.06
- ½ tsp cumin $0.05
- 1 Tbsp olive oil $0.05
- Remove the seeds from the jalapeno and finely dice. Mince the garlic. Add the garlic, jalapeno, cumin and olive oil to a pot and saute over medium heat for about five minutes or until the jalapeno and garlic have softened.
- Add the beans (do not drain) and heat through (another 5-10 minutes). Serve hot with optional garnishes (sour cream, cheddar cheese, green onions, cilantro).
Step By Step Photos
Dice the jalapeno and mince the garlic. Throw them in a pot with the cumin and some olive oil and saute over medium heat.
After about five minutes everything should be cooked down a bit, the cumin will have toasted slightly and developed a nice smokey flavor. Add the can of beans (do not drain) and heat through.