Black beans fried with chili pepper
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 210, total fat 6 G., saturated fats 1 G., proteins 10 G., carbohydrates 30 G., fiber 8 G., cholesterol 0 mg, sodium 780 mg, sugar 1 G.
Calories 210, total fat 6 G., saturated fats 1 G., proteins 10 G., carbohydrates 30 G., fiber 8 G., cholesterol 0 mg, sodium 780 mg, sugar 1 G.
An easy way to turn a can of black beans into a delicious and mouth-watering side dish, perfect for a men's dinner. Heat the beans in a saucepan with roasted jalapeño peppers and garlic, stir in lime juice and fresh cilantro, and serve. If you don't want the beans to be too spicy, remove as many seeds as possible from the peppers. In just a few minutes, you'll have a delicious, low-calorie side dish rich in protein and essential fiber.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (425g) of canned black or red beans, rinsed
- 2 teaspoons peanut butter
- 1 small jalapeno with a few seeds, finely chopped
- 1 large clove of garlic, minced
- 0.5 tsp finely chopped fresh oregano
- 2 tsp - 1 tbsp freshly squeezed lime juice
- 2 tbsp coarsely chopped fresh cilantro
- Zest of half a lime, optional
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Recipes with similar ingredients: black beans, red beans, jalapeno pepper, lime juice, oregano
Cooking the dish according to the recipe:
- Heat oil in a medium saucepan over medium-high heat. Add the jalapeño and garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the beans, 1/3 cup water, oregano, and 1/8 teaspoon salt and cook, stirring, until most of the liquid has evaporated, about 3 minutes. Remove from the heat, stir in the lime juice, and adjust the salt as needed. Transfer to a serving bowl, garnish with cilantro and lime zest, if using, and serve.
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