Smashed Black Beans (Melissa d'Arabian) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 cup minced yellow onion |
1 jalapeno pepper, minced |
2 teaspoons vegetable oil |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon salt |
3 cloves garlic, minced |
2 cups cooked black beans |
1 cup chicken or vegetable stock |
1 tablespoon white vinegar |
Directions:
1. Cook the onions and jalapenos in the vegetable oil in a large saucepan over medium heat until soft, about 5 minutes. Add the cumin, oregano, salt and garlic, and cook another 2 to 3 minutes. Add the beans, stock and 1 cup water and bring to a boil. Turn the heat to low and simmer 15 minutes.
2. Remove the beans from the heat and strain, reserving the liquid. Mash the beans in a small bowl with a potato masher, adding the vinegar and cooking liquid to keep the beans soft. (You will probably not use all the liquid.).
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