Quick & Easy Black Beans

Ahhhh now this is a bean recipe!!  I usually skip the beans at Chipotle, cause let's be honest - I'm full on just the rice.....BUT we made Fajitas this weekend at the cabin, and this was the PERFECT touch!!  This was so, so, so good!!!!

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

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.

If you want a more soupy consistency, just add a little more broth.