A classic dish that can be used as a main or as a side, our Mexican-style black beans are lightly seasoned with cumin, coriander and oregano.
1 cup dried black beans, rinsed
1/2 small white onion, finely chopped
1 clove garlic, smashed and peeled
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp sea salt
1/4 cup chopped tomato
2 tbsp chopped red onion
2 tbsp chopped red or green bell pepper
1/2 cup crumbled queso fresco (TIP: If queso fresco is unavailable, crumbled reduced-fat feta or goat cheese are also good options.)
Fresh cilantro sprigs, for garnish
To a medium bowl or saucepan, add beans and enough water to cover by 1 inch. Cover and set aside in the refrigerator overnight.
Drain beans, transfer to a medium saucepan and add white onion, garlic, cumin, coriander, oregano, salt and 3 cups water. Bring to a boil, then reduce to a simmer, partially cover and cook until beans are tender, about 40 minutes.
Meanwhile, make pico de gallo: In a small bowl, combine tomato, red onion and bell pepper. Set aside.
Use a slotted spoon to transfer beans to serving plates. Top with queso fresco and pico de gallo, dividing evenly. Garnish with cilantro sprigs.
Serving Size: 1/2 cup beans, 4 tsp queso fresco, 4 tsp pico de gallo
These all-in-one dip containers layer seasoned black beans with avocado, yogurt, salsa and cheddar for a snack that really satisfies. Pack in individual containers and serve with carrots and celery, or all-natural tortilla chips.