I have several favorites from the ladies at Our Best Bites. These beans are easy to whip up and they make a great addition to Mexican dishes. (See original recipe here.)
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
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 2 minutes or until they just start to become translucent. Add garlic and saute about 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 to smoosh 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 up the sauce. 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 over rice, in fajitas or tacos, or on top of chicken or steak. Makes six 1/3 cup servings.
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 2 minutes or until they just start to become translucent. Add garlic and saute about 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 to smoosh 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 up the sauce. 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 over rice, in fajitas or tacos, or on top of chicken or steak. Makes six 1/3 cup servings.
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