Ingredients

The following ingredients have 3 Servings
  • 2 Tbs Olive Oil
  • 1/4 C (35g) Purple or White Onion (diced fine)
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1/4 tsp Garlic Granules
  • 1/4 tsp Fine Sea Salt (optional* see note)
  • 3 1/4 C (825g) Cooked Black Beans (and their juice, either homemade or about 2 cans (15 1/2oz ea), do not drain)
  • 1/2 Lime

Instruction

  • In a large skillet or cast iron skillet, add the oil and heat until it shimmers. Turn the heat to medium low and add the onions. Saute the onions for about 5-8 minutes or until they're softened.
  • Sprinkle in the cumin, chili powder, garlic and salt. Stir for about 30 seconds to incorporate into the onions.
  • To the pan, pour in the beans and all their juices. Stir and bring to a simmer. Once simmering reduce heat to medium low and begin mashing. Adjust the heat down as needed. The beans will thicken as you mash and cook. Cook, while mashing and stirring for about 10 - 15 minutes OR until most the bean liquid has cooked off and the beans are creamy.
  • When to the desired consistency remove from heat and squeeze in the juice from half a lime. Stir, taste for salt. Rest for about 5 minutes, if needed. They'll thicken further as they cool. Lid until ready to use. Share warm as a side or use as a component in another recipe. Feel free to add a splash of water or veggie broth if they become too thick.
  • Store in a lidded container in the fridge for up to three days, or the freezer for up to two weeks. Rewarm stovetop on low heat with a splash of water to thin as needed.