We love Gwyneth Paltrow’s “It’s All Good” cookbook. Gretchen found it years ago when she started on her food sensitivity journey.
Both Gretchen and Laura love MANY of the recipes in this cookbook but a favorite is her simple black bean recipe. Yes, you heard us. These black beans are SO good and SO easy!
We’ve adapted the recipe over the years to make it our own and we make this side dish weekly. We suggest doubling or even tripling the recipe to put in the refrigerator to eat throughout the week.
Gretchen likes A LOT of cilantro and just uses the whole bunch. The original recipe calls for 4 stems...you do you.
• 2 tablespoons olive or avocado oil • 3 cloves garlic, crushed (we love Trader Joe's frozen garlic cubes) • 2 16-ounce cans black beans (don't drain) • cilantro
1. Heat the oil in a saucepan over medium heat. Add the garlic and let cook until bubbling and you can smell the aroma of the garlic, about 1-2 minutes.
2. Add the beans (liquid and all) and a pinch of salt. Bring beans to a gentle boil and then turn heat down to low.
3. Add as much or as little cilantro as you like (we like a lot and usually just use the whole bunch!) and make sure the cilantro leaves are covered with the liquid. Simmer and cook for 10 to 15 minutes making sure they're not watery.
4. Remove the cilantro and add another pinch of salt if desired.
We suggest doubling if not tripling the recipe to refrigerate and use all week long! Enjoy.
* Recipe adapted from It's All Good.