Preparation info
  • Serves


    as a side
    • Difficulty


    • Ready in

      10 min

Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About

Abbie: As simple as it is, this is one of the recipes that I use the most often. Spicy black beans make a welcome addition to almost any meal and even make a yummy post-workout snack, especially with a little Quick Pico de Gallo and Avocado-Lime Cream on top.


  • 2 garlic cloves, minced
  • ½ teaspoon ground cumin
  • 1 tablespoon


In a large sauté pan or skillet, sauté the garlic and cumin in the oil over medium heat until fragrant, about 1 minute. Add the beans and season with salt, black pepper, and the cayenne. Lower the heat to medium-low and continue cooking for a few minutes until the beans are warmed through.

Garnish with the cilantro. Store any leftovers in an airtight container in the refrigerator for up