Wednesday, November 13, 2013

Smashed Black Beans

Can make the beans and jalapeño rice the day before!

1/2 onion, chopped
1/2 jalapeño, seeded and chopped
1 T oil
1 tsp cumin
1 tsp oregano
1 tsp salt
3 cloves garlic, minced
2 cans black beans, drained
1 cup chicken broth
1 T white wine vinegar
Cook onions and jalapeño in oil. Add spices, salt and garlic, cook 2 mins. Add beans and broth and 1 cup water. Bring to boil, reduce and simmer 15 mins till most of the liquid is gone but not dry. Smash with a potato masher slightly, add vinegar. Serve with chiles rellenos and jalapeño rice.

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