GO-TO BLACK BEANS
- 1 can black beans with their liquid
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, peeled and left whole
- 6 – 8 fresh cilantro sprigs, leaves, and stems
- Sea salt
- Black pepper
Place the black beans with their liquid, olive oil, garlic, a pinch of sea salt and some black pepper into a small saucepan over medium-high heat. Bring to a boil and then once boiling, reduce the heat to a simmer and cook for 10 minutes. Remove the cilantro sprigs (and garlic cloves if you don’t want a big bite of garlic). Use them or let them cool and store in the fridge for the week.