I'm all about slow simmering black beans, but on a weeknight you need a faster adaptation for the table. This version from Martha fit the bill perfectly.
Especially after a very long commute home on BART due to a train derailment. Woof.
Serves 1-2 as a side
1 tablespoon olive oil
2 scallions, white and green parts separated, thinly sliced
Coarse salt and ground pepper
1 14-ounce can black beans, rinsed and drained
1 teaspoon chili powder
1 tablespoon fresh lime juice
In a medium saucepan, heat oil over medium. Add white part of scallions, and season with salt and pepper. Cook until softened, about 3 minutes.
Add beans, chili powder, and 1/4 cup water. Cook until warmed through, about 5 minutes.
Remove from heat, and stir in lime juice; season with salt and pepper. Serve garnished with green part of scallions.
Don't overlook this recipe just because it's simple. The beans come together into a warm, well seasoned, filling side dish.
To make this a hefty main meal we added some freshly grilled up chicken as a bottom layer. It was heaven.
Optional toppings could include sour cream and cheese, or you could mix in some freshly diced tomatoes and rice. But ultimately, this was a nice little dinner all on its own.