Black Beans with Cumin and Garlic
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.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 2 teaspoons ground cumin
- 4 cloves garlic minced
- 1 cup chicken broth
- 3 tablespoons chopped cilantro
- 3 tablespoons olive oil
- 1 1/2 teaspoons sea salt
- 2 cans black beans
- Carbohydrate 29.0110889580342 g
- Cholesterol 230 mg
- Fat 49.5874097000447 g
- Fiber 10.0861338176481 g
- Protein 67.5960697366366 g
- Saturated Fat 13.7450654319192 g
- Serving Size 1 1 -6 serving(s) (431g)
- Sodium 1140.21227065462 mg
- Sugar 18.9249551403861 g
- Trans Fat 4.17713536201442 g
- Calories 843 calories
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.
