Black Beans with Poblano

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

1. Heat the oil in a medium skillet over medium heat.
2. Add the shallots and the chile; cook, stirring frequently, until tender, about 5 minutes.
3. Transfer to a large bowl; add the beans, lime juice, cumin, and cayenne pepper.
4. Toss well to combine.
5. Season with salt and black pepper.
6. Serve warm or at room temperature, with lime wedges on the side.

extravirgin olive oil, shallots, poblano chile, black beans, lime juice, ground cumin, cayenne pepper, salt, lime wedges

Taken from www.epicurious.com/recipes/food/views/black-beans-with-poblano-392816 (may not work)