Makes 6 1/3 C servings
Ingredients:
2 cans Black Beans, drained and rinsed
1/2 tablespoon olive oil
2/3 cup diced onion
2-3 garlic cloves, pressed or finely minced
2/3 cup chicken broth (or water, I use broth for extra flavor)
1/4 teaspoon cumin
1/4 teaspoon coriander
2 cans Black Beans, drained and rinsed
1/2 tablespoon olive oil
2/3 cup diced onion
2-3 garlic cloves, pressed or finely minced
2/3 cup chicken broth (or water, I use broth for extra flavor)
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon 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.
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