Cuban Style Black Beans (Quick Method)

I have a black bean recipe (from scratch)that I use for special occasions, but I don't always have time to soak beans overnight or sometimes I just forget to do it. This is a quick and easy version that is still delicious and you'll cut down on some time because they only take about 25 minutes to make.

What you'll need:

• 1 tbsp oil

• 1 jalapeno, remove ribs, seed and dice

• 1 1/2 tsp - minced garlic

• 1 medium red onion, diced

• 2 (15 ounce cans) black beans, drained and rinsed

• 1 cup warm water

• 1 tsp- cumin

• 1 tsp - salt

• ½-1 tsp chipotle chili powder (optional)

• 3 tbsp - cilantro

• 3 tbsp - lime juice

Directions:

1. Heat oil in a deep skillet, stockpot or dutch oven over medium-high heat. Add jalapenos and onions, saute' for about 4-5 minutes or until translucent. Add minced garlic and continue to cook for 30 seconds.

2. Drain and rinse black beans. Add the black beans to pot with veggies. Add warm water, cumin, chili powder and salt and bring to a boil. Reduce the heat so that it simmers. Allow to cook on low for about 10-15 minutes or until most of the water evaporates leaving a thick sort of broth consistency.

3. Add lime juice and mix. Garnish with fresh cilantro.

Note: If you want to thicken your beans a bit more, remove about ½ to 1 cup of beans and mash them to make a thick sort of paste (this is optional). Add the mashed black beans back into the pot and stir.

I hope you enjoy!