2 cans (540 ml/19 oz each) low-sodium black beans
1⁄4 cup water
Toppings (optional): chopped cilantro, sour cream, grated cheddar cheese
- Drain and rinse beans. Slice jalapeno in half and discard seeds; dice jalapeno.
- Add beans, diced jalapeno, water, and seasoning to Sauté Pan over medium-high heat. Using 2-in-1 Citrus Press, squeeze in juice from lime. Bring to a simmer; stir occasionally, until most of the liquid is absorbed, about 5 min.
- Add toppings, if desired.
Black beans are a great way to add extra protein and fibre to meals like tacos, rice bowls, burritos, and scrambled eggs.
Much of the heat from a jalapeño pepper comes from the seeds. If you want a little extra heat, leave some of the seeds in when you dice it!