Black Beans estilo mexicano

Yield: 2 servings

 

 

Ingredients

 

1 teaspoon olive oil

 

1/2 cup chopped onions

 

1 teaspoon peeled, pressed or grated garlic

 

32 ounces tinned black beans, drained and liquid reserved

 

2 tablespoons dried cilantro leaves

 

1 teaspoon ground cumin

 

1/8 teaspoon cayenne pepper

 

¼ teaspoon salt

 

¼ teaspoon freshly ground black pepper

 

2 tablespoons red wine vinegar (optional)

 

 

Garnish

 

Fresh cilantro leaves, chopped

 

 

 

Steps

 

1. Place cilantro leaves in mortar and grind to dust with a pestle. Stain through a fine mesh strainer to remove any stems. Reserve.
2. Warm a 2-quart saucepan over medium heat.
3. When warm, add olive oil.
4. When the olive oil shimmers, add onion.
5. Sprinkle onion with salt.
6. Saute onion until translucent.
7. Add ½ cup reserved bean liquid, beans, cumin, cilantro, cayenne, and black pepper.
8. Bring mixture to a simmer over medium heat.
9. Reduce heat to low and simmer gently for 30 minutes, stirring from the bottom occasionally. Do not allow the beans to go dry. If necessary, add additional reserved bean liquid, ¼ cup at a time.
10. Beans should be soft and the liquid thickened.
11. Add red wine vinegar (optional).
12. Garnish.
13. Serve.