• Cumin Black Beans

From the Spring Share 2015 – the Wedge’s Guide to Cinco de Mayo


Ingredients

2  15-oz. cans black beans
1 clove garlic, peeled and minced
1 tsp. ground cumin
1 Tbsp. canola oil
Salt & pepper

Preparation

Heat oil in a saucepan over medium heat. Add garlic and cumin and cook until fragrant, 1 minute.

Add black beans and bring up to a simmer. Season with salt and pepper and serve.

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