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Under 30 Minutes

Black Beans with Poblano

Serve this healthy side dish with our Grilled Chicken Tostadas.

  • Prep:
  • Total Time:
  • Servings: 4


Source: Martha Stewart Living, June 2003


  • 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 freshly squeezed lime juice
  • 1/2 teaspoon ground cumin
  • Pinch of cayenne pepper
  • Coarse salt and freshly ground black pepper
  • Lime wedges, for serving


  1. Heat oil in a medium skillet over medium heat. Add shallots and the chile; cook, stirring frequently, until tender, about 5 minutes. Transfer to a large bowl; add 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.

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