This is our favorite side dish! I make it all the time. Thanks to a good friend who shared this recipe with me. She found it on Our Best Bites (linked on my side bar.) I serve them with my own version of spicy rice. Together they are great on the side of any Mexican kind of meal.
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
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
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.
1 comment:
Boo. I'm a purist. I like my black beans unharmed and unsoiled. Right out of the can (rinsed) or if there's time, dry beans soaked all effing day (clearly there is rarely the time for that). However, I'm not going to say you won't change my mind on this point... you have before.
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