This recipe came from having a half can of leftover black beans in the refrigerator. I was looking for a side for the chicken enchiladas instead of rice as pilaf is on the menu for tomorrow. Remembering the can of beans, I went in search of a recipe.
1/2 Tablespoon. extra virgin olive oil
1/4 small onions, diced
1 small garlic, minced
1/2 can green chilies-drained-reserving liquid
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 can black beans, drained and rinsed
1 tsp. fresh lime juice
1. Heat oil in skillet over medium heat. Add onions, garlic and green chilies, and cook, stirring often, over medium-low heat until onions are softened, 7 to 10 minutes. Add chili powder and cumin, and cook, stirring, 1 to 2 minutes, or until fragrant.
2. Increase heat to medium. Add 1/2 cup beans, the liquid from the green chilies and enough water or stock to equal 1/3 cup liquid. Using potato masher or back of spoon, mash beans into liquid. Continue cooking until liquid is absorbed and beans hold together, 8 to 10 minutes. Stir in lime juice, and adjust salt to taste.
This recipe was a combination of several I found and incorporated the 1/2 can green chilies I had leftover from the chicken enchiladas. I ended up mashing the beans with a fork, but I didn’t get them into a complete mush, as I like a bit of texture.
I forgot a photo, but imagine black mushy beans with a bit of cheese sprinkled. Tasted great, but less than photogenic. 🙂