Prep 5 mins
Cook 21 mins
Great with grilled fish and sauteed bok choy.
- 1 (6 ounce) bottle pickled ginger
- 1 teaspoon olive oil
- 1⁄2 cup chopped onion
- 2 garlic cloves, minced
- 1⁄4 teaspoon salt
- 2 (15 ounce) cans black beans, undrained
- Drain ginger in a colander over a bowl, reserving 1/4 cup ginger juice. Reserve the pickled ginger for another use.
- Heat oil over medium heat in a nonstick saucepan. Add onions, and saute 5 minutes Add garlic, saute one minute. Stir in salt and beans. Bring to a boil, reduce heat, and simmer 15 minutes. Stirring occasionally.
- Stir in ginger juice.