1 cup sliced carrots

2 cups water

1½ cups canned reduced-sodium black beans, rinsed and drained

1 teaspoon olive oil

1/4 teaspoon ground cumin

Salt and freshly ground black pepper

Add carrots and water to a saucepan and bring to a boil. Cook 3 minutes. Add the beans and cook 2 to 3 more minutes. The carrots should be cooked and the beans warm. Drain leaving about 2 tablespoons water on the beans and add the olive oil, cumin and salt and pepper to taste.

Yield 2 servings.