Ingredients
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
Preparation
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.
