I feel like I haven't posted in forever! Which is kind of odd when you think about it, but whatever. I've had an insanely crazy week at school. There's only a little more than a month left though so I'm trying to keep my head down and plow through it. I'm never taking six classes again. It's a bit horrible.
Anyhoo, here is a quick recipe for a simple black bean side dish. We had this with Baja Style Fish Tacos and they were absolutely perfect. We're bean lovers in this house so I'm always up for a new take on an old favorite.
This recipe comes from Elly Says Opa (title all hers) and I didn't change a thing. It's perfect just the way it is.
Would I make this again? We're actually gonna have some nachos using this recipe tonight.
World Famous Black Beans
2 tsp. canola oil
1/4 cup diced onion
1 fat clove garlic, minced
1 Tbsp. tomato paste
1 bay leaf
1 can of black beans, drained and rinsed
1/2 – 2/3 cup chicken or vegetable broth
1/4 tsp. chili powder
3/4 tsp. cumin
1/2 tsp. oregano
squeeze of fresh lime juice (optional)
sliced scallions or chopped cilantro (optional)
1. Heat a medium skillet over medium heat, and add the canola oil. Once shimmering, cook the onion until translucent. Stir in the garlic, tomato paste, and bay leaf until the garlic is fragrant and the tomato paste has cooked off a bit, about 30-60 seconds.
2. Add the beans to the pan and using a wooden spatula, smash about half of the beans. Stir in the chicken broth (start with 1/2 cup and you can always add a little more if necessary), chili powder, cumin, and oregano. Simmer over low heat, stirring occasionally, until flavors meld and most of the broth has been absorbed, about 10-15 minutes. Season to taste with salt and pepper as needed.
If desired, squeeze a little fresh lime juice over the top and sprinkle with scallions or cilantro.
Source: Elly Says Opa