Drain two cans of black or pinto beans into a strainer and
rinse well. In a pot with a little bit of vegetable oil, sauté a small diced
onion and four minced garlic cloves until translucent. It’s not necessary, but
if you want to add some cumin, chili, or chipotle powder, this is the time to
stir them in.
Add the drained beans along with half a cup of chicken or
vegetable stock then simmer uncovered for twenty minutes. Salt and pepper to
taste, then remove from the heat and either mash them with a potato masher, or
transfer them to a food processor and pulse until you’ve reached the
consistency you’re looking for.
Put them back on low heat and stir in the juice from a lime
wedge or two. Serve topped with some crumbled Queso Fresco of feta if you
happen to have some handy.
No comments:
Post a Comment