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Latin Style Black Beans

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I love beans. Any kind of beans – refried beans, chili beans, pinto beans, black beans, white beans, navy beans, kidney beans. I love ‘em all! So when Weight Watchers made beans 0 points on the Freestyle program, my beating, bean-loving heart was content.

I better admit that I am too lazy to soak beans and make them from scratch. One day I will experiment with making beans in my Insta-Pot, but I just haven’t gotten motivated to do to it yet. Until then, I am perfectly okay with canned beans.

When I lived in San Diego, I would get special requests from my roommate-turned-bestie, Cynthia, to make my black beans. I never had a specific recipe, I would just toss in ingredients and taste-test until I liked the flavor. So I had to be disciplined when I made them last night – making sure I measured everything, got it just right, and didn’t simply wing it.

Cynthia and I are the same in that we could both just eat beans for a meal and be completely satisfied.  But, this Latin Style Black Beans recipe also makes a tasty, 0 point side to serve with carne asada, TJ Dogs, enchiladas, or on taco night. Olé!

The Method

Dice the tomatoes and chop the green onions and cilantro. If needed, roughly chop green chilies.

Over medium-high, heat black beans and chopped ingredients in a medium-sized skillet. Add the juice of half of one lime (save the other half for garnish), chili powder, garlic powder, salt, cumin, and broth. Once it begins to bubble, reduce heat to low and stir, making sure beans don’t burn on the bottom of the pot. Cover and let simmer for 20 minutes, stirring occasionally.


Remove lid, and let simmer without lid for 5 minutes more, stirring occasionally. Serve with lime wedges, cilantro, and nonfat Greek yogurt, if desired.


Latin Style Black Beans

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