Black Beans With Onions And Balsamic Vinegar
|Olive oil||1 Tablespoon|
|Red onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Ground cumin||1 1⁄2 Teaspoon|
|Hot chili powder||1 1⁄2 Teaspoon|
|Canned black beans||32 Ounce, drained, rinsed (Two 16 Ounce Each Cans)|
|Balsamic vinegar||5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
To Make in Microwave: In a 6- to 8-cup microwavesafe bowl, stir together oil, onion, and garlic.
Cover with plastic wrap and microwave on high (100%) for 2 minutes.
Stir and microwave for 2 to 3 minutes more, or until translucent.
Stir in cumin, chile powder, beans, vinegar, and salt.
Cover and microwave for 5 minutes, or until heated through.
To Make on Stove: In a medium saucepan, heat olive oil over moderate heat until hot.
Add onion and cook until translucent, about 8 minutes.
Add garlic, cumin, and chile powder.
Cook, stirring, until mixed, about 30 seconds.
Add beans, vinegar, and salt to taste.
Cook, stirring often, until heated through.