Recipe information
Yield
serves 4
Ingredients
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1 poblano chile, seeded and chopped
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
Lime wedges, for serving
Preparation
Heat the oil in a medium skillet over medium heat. Add the shallots and the chile; cook, stirring frequently, until tender, about 5 minutes. Transfer to a large bowl; add the beans, lime juice, cumin, and cayenne pepper. Toss well to combine. Season with salt and black pepper. Serve warm or at room temperature, with lime wedges on the side.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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