Quick and Easy Black Beans*

FRIDAY, JULY 18, 2008

Quick and Easy Black Beans

Remember on Monday I was talking about having to choose just one food to eat every day for the rest of your life? The closest I've come to that is actually eating one thing every single day for 18 months of my life. Now this sort of thing will usually have one of 2 effects. 1) Cause severe aversion to the food so the very thought of it makes you want to hurl, or 2) Create some subconscious need that makes it impossible for you to ever live without it. For me, it was the latter, and that is why at our house we eat black beans- in some form- at least once a week! I have a lot of different ways to make them, depending on how they're being served. But this is one of those "recipes" that I get asked for all the time. My usual response is "a little of this and a little of that" since I don't use a recipe. But just as with the lime-cilantro rice, this blogging thing has given me a reason to actually record some of my measurements so I have actual recipes to share. So to all of my friends out there who have been asking me how I make these- here you go! These beans are great alone as a side dish, or (all my Brazilian friends plug your ears now) topped with shredded cheese and sour cream, served over rice (they're great on top of the aforementioned lime-cilantro rice minus the pineapple), or in fajitas and tacos. When I made them for these pictures, I spooned them on top of taco chicken, and then topped it with slices of creamy avocado and a squeeze of fresh lime juice. It was DiViNe. Enjoy!

Quick and Easy Black Beans 

2 Cans Black Beans, drained and rinsed 
1/2 T olive oil 
2/3 C diced onion 
2-3 garlic cloves, pressed or finely minced 
2/3 C chicken broth (or water, I use broth for extra flavor) 
1/4 t cumin 
1/4 t coriander
1/4 t oregano 
1/2 t salt 
1/4 t 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.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.