Apr 22, 2013

Elly's World Famous Black Beans


These black beans are definitely worthy of the title as "world famous".  You can see why they are deemed that in this post on Elly's blog.

I've made lots and lots of versions of black beans as a side dish because what else do you serve with tacos/enchiladas/taquitos/etc.?  This version, though, is far and away the best I've ever made.  James loves them, Jack devours them, and I feel good about serving them as a side to our meals.

They come together quickly and can even simmer for a little while as the rest of your meal finishes cooking.  You can adapt them to be spicy or sweet, smooth or sort of chunky (our preference).  However you serve them, I'm sure they'll be delicious.

Elly's World Famous Black Beans
Printable Version

2 tsp. vegetable or canola oil
¼ medium onion, finely diced
2 cloves garlic, minced
1 tbsp. tomato paste
½ tsp. chili powder
1 tsp. cumin
¾ tsp. oregano
2 (15 oz.) cans of black beans, drained and rinsed
1 – 1 ⅓ cup chicken or vegetable stock
Juice of ½ lime
2 tbsp. chopped cilantro, plus more to taste
Kosher salt and freshly ground black pepper

1. Add oil to a medium skillet over medium heat and add onion. Cook until softened, 5-6 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Add in tomato paste, chili powder, cumin, and oregano. Stir to combine and cook for another 30 seconds.
3. Stir beans into the mixture and mash about half of them (or desired amount) with a potato masher. Stir in 1 cup of stock and combine well. Bring to a gentle boil and then reduce heat and allow to cook for 10-15 minutes, until most of the stock is absorbed. Add more stock if necessary. 4. Stir in lime juice and cilantro. Season with salt and pepper to taste.

adapted from Elly says Opa!

3 comments:

Mr. & Mrs. P said...

We love black beans.. This is a great twist to "refried" beans!! Looks delicious!

Gwendolyn Wilson said...

Looks perfect to me!

elly @ elly says opa said...

So glad you guys like these! :)

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