Wednesday, September 22, 2010
Quick and Easy Black Beans
I've made these a few times now and they are a hit at my house. Last time we had them with Mushroom-Smothered Salisbury Steak (recipe coming soon), and the flavors complimented each other perfectly. Or you could just eat them with some corn chips. They are that good.
The best part is that I can make an amazing side dish in about 15 minutes (they would go great with these enchiladas). I always make a double batch so there's enough for leftovers.
This recipe comes from Our Best Bites.
2 cans black beans, drained and rinsed (this is important, I overlooked it the first time I made them and they were too runny)
1/2 Tbl. olive oil
2/3 c. diced onion
2-3 garlic cloves, pressed or finely minced
2/3 c. chicken broth
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
In a saucepan on the stove, heat the olive oil to medium high heat. Saute onions for about 3 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 (yes that is 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. They will thicken more upon standing. If you want a more soupy consistency, add a little more broth.