Sunday, September 16, 2012

Black Beans

Quick and Easy Black Beans
Ingredients:
2 Cans Black Beans, drained and rinsed

1/2 T olive oil

2/3 C diced onion

2-3 garlic cloves, pressed or finely minced

2/3 C chicken broth (or water, I use broth for extra flavor)

1/4 t cumin

1/4 t coriander

1/4 t oregano
1/2 t salt

1/4 t pepper

1 lime

Instructions:
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.


Makes 6 1/3 C servings

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