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.