PREP TIME: 10 minutes
COOK TIME: 15 minutes
Beans, or frijoles in Spanish, are an important staple in the Mexican diet. Rich in flavor and texture, they make a terrific complement to the rest of this menu. But that’s not all. These complex carbohydrates offer a wealth of nutritional benefits, including low-fat protein, fiber, B vitamins, and minerals. Remember to put out the hot sauce so that guests can adjust the heat to their liking.
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 small serrano pepper or jalapeño, seeded and chopped
2 (15-ounce) cans pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon water
1⁄3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
¼ teaspoon salt
Hot pepper sauce
Heat oil in a medium saucepan over medium-high heat. Add onion, garlic, and serrano; reduce heat to low and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Add beans and water; cover and cook until beans are heated through, about 5 minutes. Stir in cilantro, lime juice, and salt. Serve warm with hot sauce on the side.
Makes 8 (generous ½-cup) servings
NUTRITION AT A GLANCE
Per serving: 150 calories, 6 g fat, 1 g saturated fat, 6 g protein, 19 g carbohydrate, 6 g fiber, 350 mg sodium
MAKE-AHEAD: Beans become even more flavorful made 1 day in advance. Refrigerate beans in a covered container until ready to use, then gently reheat in a double boiler or microwave before serving.