Black Beans with Pico De Gallo

A classic dish that can be used as a main or as a side, our Mexican-style black beans are lightly seasoned with cumin, coriander and oregano.

By Jill Silverman Hough

Serves: 6
Hands-on time: 20 minutes.
Total time: 1 hour, 10 minutes (plus soaking time).

INGREDIENTS:

• 1 cup dried black beans, rinsed
• 1/2 small white onion, finely chopped
• 1 clove garlic, smashed and peeled
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 cup chopped tomato
• 2 tbsp chopped red onion
• 2 tbsp chopped red or green bell pepper
• 1/2 cup crumbled queso fresco (TIP: If queso fresco is unavailable, crumbled reduced-fat feta or goat cheese are also good options.)
• Fresh cilantro sprigs, for garnish

INSTRUCTIONS:

1. To a medium bowl or saucepan, add beans and enough water to cover by 1 inch. Cover and set aside in the refrigerator overnight.
2. Drain beans, transfer to a medium saucepan and add white onion, garlic, cumin, coriander, oregano, salt and 3 cups water. Bring to a boil, then reduce to a simmer, partially cover and cook until beans are tender, about 40 minutes.
3. Meanwhile, make pico de gallo: In a small bowl, combine tomato, red onion and bell pepper. Set aside.
4. Use a slotted spoon to transfer beans to serving plates. Top with queso fresco and pico de gallo, dividing evenly. Garnish with cilantro sprigs.

Nutrients per serving (1/2 cup beans, 4 tsp queso fresco, 4 tsp pico de gallo): Calories: 145, Total Fat: 2 g, Sat. Fat: 1 g, Carbs: 23 g, Fiber: 3 g, Sugars: 2 g, Protein: 9 g, Sodium: 189 mg, Cholesterol: 7 m
g