Honey Cardamom Caramel

There's nothing fancy about
this recipe, but I love it because I use it when I need a quick and easy
dinner that makes everyone happy (Noah's not jumping out of his seat happy, but
at least there aren't any moans and groans).  I like to use these black beans
for a side dish, taco filling, quesadillas or black bean nachos (just to name a
few).

Black Beans







2 14-ounce cans black beans,
drained and rinsed



1/2 tablespoon olive oil



2 garlic cloves, finely minced



2/3 cup water



1/4 teaspoon ground cumin



1/4 teaspoon ground coriander



1/2 teaspoon salt



1/4 teaspoon freshly ground
black pepper



1 lime







In a medium sized saucepan, heat
the olive oil and garlic over medium heat until garlic is sizzling.  Add
the cumin, coriander and cook for 30 seconds, stirring constantly.  Add
the black beans, water, salt and pepper to the pan and bring to a boil. 
Reduce heat to low and simmer for 8-10 minutes, stirring occasionally. 
When the beans are done cooking, remove from heat and add a squeeze or two of
fresh lime juice.  Next, using the back of a spoon or rubber spatula,
smash (or smoosh) some of the beans to thicken the beans.  As the beans
sit, they will thicken.  If too thick, add additional water to loosen;
taste and adjust seasonings if necessary.







Recipe slightly adapted from Our Best
Bites