Continuing on with my Meatless Mondays, I bring you Elly’s world famous black beans. She concocted them and blogged them. Everyone who tried them loved them. Now they’re world famous. I can see why.
M and I loved them as a side dish for our manchego and mushroom quesadillas. However, they’d be great as a base for a Mexican pizza, on top of nachos, or as a filling for a vegetarian burrito. However you decide to use them, just please make them. They were easy and so, so tasty!
Elly’s World Famous Black Beans
from Elly Says Opa!
2 tsp. canola oil
1/4 c. diced onion
1 large clove garlic, minced
1 TBSP tomato paste (I used adobo sauce for more heat)
1 bay leaf
1 can black beans, drained and rinsed
1/2–2/3 c. 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.
2. 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.
3. Add the beans to the pan and using a wooden spatula, smash about half of the beans. Stir in the broth (start with 1/2 cup and add 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.
4. If desired, squeeze a little fresh lime juice over the top and sprinkle with scallions or cilantro.
one year ago: homemade chai tea
two years ago: roasted apple brown betty
three years ago: Martha Stewart’s chocolate chip cookies