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Rach adds a handful of ingredients to canned black beans for this easy Tex-Mex side dish.
For a version that uses canned chiles instead of fresh, check out Homemade Black Refried Beans.
Rach likes to serve this with her Old Bay Shrimp Quesadillas or Pork Carnitas.
Ingredients
- 1 tablespoon olive oil
- 2 large cloves garlic, chopped
- 1 teaspoon ground cumin (about ⅓ palmful)
- 1 teaspoon pimenton/smoked paprika
- 1 teaspoon dried oregano (about ⅓ palmful)
- Salt
- Two 14-ounce cans black beans
- 1 red or green chile pepper, finely chopped (seeded for less heat)
- ½ onion, chopped
Yield
Serves: 4
Preparation
Heat oil in medium skillet over medium heat with EVOO, add onion, jalapeño, garlic, spices, oregano, and salt, soften a few minutes while stirring frequently, then add ½ to ⅔ cup water and let it absorb, add the beans and heat through. Keep warm over lowest heat.