Last night, I came home from yoga class famished and exhausted. Power yoga is no joke and it kicked my butt and took all my energy. I needed to get some food in me and I needed it quickly. Hangry me glanced around my kitchen, spotted some key ingredients and added some nice flavors.
I found a can of black beans, three cloves of garlic (because 1 isn't enough), some spices, and coconut oil. I took out a bag of spinach and a bit of lime out of the fridge. I pre-cooked some rice before leaving for yoga, so post-yoga dinner prep took me only 15 minutes. That's about all I had the patience and energy for and got to work creating this protein packed, spicy, garlicky and tangy meal:
3 Pepper Black Beans with Garlic and Lime
1 16-ounce can or 2ish cups cooked black beans, drained
3 cloves of garlic
Half a lime, juiced
Freshlyground black pepper
White pepper
Cayenne pepper
Coconut oil
3 cloves of garlic
Half a lime, juiced
Freshlyground black pepper
White pepper
Cayenne pepper
Coconut oil
Drizzle some oil onto a frying pan and turn the heat to medium-low. Once warm, add the garlic and saute for 2-3 minutes until the garlic is beginning to change color. Add in a few dashes of each pepper and stir for about 30 seconds. Then add the beans and stir around until the beans are warmed through and beginning to peel. Take the pan off the heat and pour in the lime juice. Stir and serve immediately over rice or in half an avocado. I served mine with some rice and spinach.
Obviously, my love for garlic is intense. If you're fine with half a clove, do as you wish. This recipe pairs well with half an avocado and a mojito or caipirinha. I was too hungry to prep both so I didn't include them. But next time I make this recipe, they'll both be there. I may even nix the rice and just have the beans with avocado.
Kalibu!