Cuban Black Beans with Cilantro and Lime

Ingredients

• 1 tablespoon oil
• 1 medium red onion (diced)
• 1-2 jalapeños (seeded + ribs removed then diced)
• 4-5 cloves garlic (minced)
• 2 15 ounce cans black beans (rinsed and drained)
• 1 cup warm water
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2-1 teaspoon chipotle chili powder (optional)
• 2-3 tablespoons cilantro
• 3 tablespoons lime juice (or more!)

Instructions

1. 1

   Heat the oil in a stockpot or dutch oven over medium-high heat. Sauté the onions and jalapeños for 4-5 minutes or until they turn translucent. Add the garlic and continue to cook for 30 seconds.

2. 2

   Add the black beans, warm water, salt, cumin, and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers. Allow to cook for 10-15 minutes or until most of the water evaporates leaving a thick sort of broth. At this point, if you'd like to thicken the beans a bit more you can remove about ½ - 1 cup of beans and mash them (using a potato masher or a wooden spoon) to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.