Easy Black Beans
By adding a few aromatics to a can of black beans, you get that Mexican restaurant flavor without hours of soaking and cooking.
1 can of black beans
4 cilantro stems
1 garlic clove, crushed
pinch of salt
1. Combine everything together in a small pot and simmer over low heat for about 15-20 minutes (We do this while we’re preparing the rest of the meal).
2. Be sure to simmer the beans long enough so that they’re not watery.
3. Serve warm or room temparture, or store for later use.
We're into the coconut, sesame, sriracha combination on the salmon and kale. We also love anything that can be cooked in one pan. We omitted the sweet potatoes, as we found the rice was an ideal amount of starch.