Yummmm! Slow cooked black beans are the way to go. They have so much more flavor than if you cooked them quickly. I served these over brown rice and with a small carrot and radish salad.
-2 cans organic black beans (drained and rinsed!!)
-organic vegetable stock
-5 cloves minced garlic
-1 tbsp adobo seasoning
-1 jalapeno, minced
-salt and pepper as needed
-fill a medium saucepan with black beans and just enough stock to cover the beans
-add garlic, jalapeno, salt, pepper, desired cilantro and adobo and turn up heat to medium-high
-once beans begin to boil, lower heat to med-low and cover
-cook for an hour, stirring occasionally and if beans seem to dry out continue to add vegetable stock
Top with lime juice and serve over brown rice or with lettuce wraps.