SIDES

PREP NOTES:

INGRIEDIENTS:

2 Tablespoons freshly minced garlic

2 Tablespoons Olive Oil

½ teaspoon cumin (If your family loves cumin, add 1 teaspoon)

1 ⅓ cup tomato juice, or 1 can of V-8

1 ½ salt

1 teaspoon granulated garlic

2 Tablespoons fresh chopped cilantro OR (1 Tablespoon of dry)

BLACK BEANS

Serves 6

In a non-stick skillet, saute on Medium heat for about 2 minutes the olive oil, fresh minced garlic and cumin.
Add to the skillet both cans of black beans, green chilis, the can of V-8 or tomato juice, salt and granulated garlic.
Stir, Heat through. Then add the fresh chopped cilantro. Stir well.
Pour beans into an 8 x 8 x 2 inch pan.
Bake at 350 degrees for 30 minutes or until hot and bubbly.

NOTES:. This recipe can be made up to 2 days before serving. Place in the fridge and allow 45 minutes to cook.

These can be cooked in a slow cooker. Just add everything to a small Slow Cooker, Cook on low for 2 -4 hours. The beans will have more liquid in them, just use a slotted spoon to serve, or leave the lid off for the last 30 minutes of cooking.