Mashed Black Beans


To go along with the guacamole, cucumber, and sprout tortillas we had on Tuesday, I tried out this recipe from Elly Says Opa!.  Joel had to tutor that night after work, so he was going to be coming home later than usual.  I wanted to have dinner ready for when he got home so that we didn't have to eat at a crazy unreasonable hour.  I made the tortillas, the guacamole, and the filling and thought I was done.  Then, about 5 minutes before he was supposed to be home, I realized I had planned to make these beans.  I immediately started preparing them and by the time he got home, changed, and put the plates on the table, the beans were done!  I couldn't believe how incredibly easy it was to put together, and how much better it tasted than canned refried beans.

2 teaspoons Canola Oil
1/4 cup Onion, diced
1 Garlic Clove, minced
1 tablespoon Tomato Paste
1 Bay Leaf
1 can (15 ounces) Black Beans, drained and rinsed
1/2-2/3 cup Vegetable Broth
1/4 teaspoon Chili Powder
3/4 teaspoon Cumin
1/2 teaspoon Oregano
Juice from 1/2 a Lime, optional
Sliced Scallions, optional

Heat a medium skillet over medium heat and add the oil.  Add the onions and cook until translucent.  Stir in the garlic, tomato paste, and bay leaf until the garlic is fragrant and the tomato paste has cooked off a bit, about 1 minute.  Add the beans to the pan and smash about half of them with a wooden spoon.  Stir in the broth (start with 1/2 cup and add more, as necessary) chili powder, cumin, and oregano.  Simmer over low heat, stirring occasionally, until the flavors meld and most of the broth has been absorbed, about 10-15 minutes.  Season to taste with salt and pepper.  If desired, squeeze fresh lime juice over the top and sprinkle with scallions.