Goes with rice, tortillas, enchiladas et al
mexican, beans
Serves: 6
- 1 tbsp olive oil
- 4 garlic cloves, finely chopped
- 1 large jalapeño chili, seeded, chopped
- 1/2 tsp (generous) ground cumin
- 2 15oz cans black beans, rinsed, drained
- 1 14.5oz can low-salt broth (or 15oz salted water)
- Fresh lime juice
- Chopped fresh cilantro
- Heat oil in heavy large saucepan over medium-high heat
- Add garlic, chili and cumin and saute 30 seconds
- Add beans and broth, and cook 5 minutes, stirring occasionally
- Coaresly mash beans with a masher
- Continue boiling until thick, stirring frequently, for about 10 minutes
- Season to taste with lime juice, salt and pepper
- Sprinkle with cilantro and serve
- Substitute salt with soy sauce and go easy on lime for a different acidic/salty flavor
https://www.epicurious.com/recipes/food/views/Mexican-Black-beans-84