HomeRecipesArchivesNov 2007


Savory Mashed Black Beans

Feel free to use any type of bean you like for this recipe. I am particularly fond of black beans, and this dish offers an interesting color contrast to whatever else is on the plate.


1 Tbs (15 ml) olive oil

2 medium onions, chopped

4 - 6 cloves garlic, finely chopped

1 - 2 jalapeno chilies, seeded and chopped

2 cans (15 oz each, 425 g each) black beans, rinsed and drained

2 cups (500 ml) vegetable stock (See recipe for September 2007)

1 tsp (5 ml) dried oregano

1 tsp (5 ml) ground cumin

Salt to taste

Chopped cilantro for garnish (optional)

Lime wedges for garnish (optional)


Heat the olive oil in a large pot over moderate heat. Add the onions, garlic, and jalapeno and sauté until tender but not brown, about 5 minutes. Add the remaining ingredients and bring to a boil. Remove from the heat and mash the beans with a fork until the desired consistency is reached. Serve garnished with chopped cilantro and lime wedges if desired.

Serves 4 to 6.