This recipe is adapted from one at Elly Says Opa. It is simple and tasty. The beans simmer away on the stove, leaving you free to work on other things for a bit. That's the best kind of recipe - low maintenance!
My daughter, who would just as soon flick a bean in your eye than eat it, even consented to eat these. That's high praise around here (she liked hers with salsa added). The rest of the family ate the pot clean - not a single solitary frijole was left.
This recipe get the thumbs up!
Frijoles Negros
Adapted from Elly Says Opa
Ingredients:
2 tsp canola/vegetable oil
1/4 cup minced white onion
1 tbsp tomato paste
1 tsp minced garlic
3/4 cups chicken broth (can sub vegetable broth)
1 can black beans, drained & rinsed
1 tsp white vinegar OR lime juice
1/2 tsp ground cumin
1/4 tsp Ancho powder
1/4 tsp Mexican oregano
Salt to taste
Optional Garnishes -
Shredded cheddar cheese or crumbled cotija
Sour cream
Sliced green onions or chives or chopped cilantro
Directions:
1. Heat the oil in a medium saucepan or stock pot set over medium-high heat. Once hot, add the onion. Cook until the onion is translucent.
2. Stir in the tomato paste until incorporated and remove the pan from the heat. Add the garlic and stir until fragrant (using the residual heat from the pan).
3. Stir in the broth and return the pan to medium heat. Add the beans. Use a potato masher to lightly mash some of the beans - at least half should remain whole.
4. Stir in the vinegar, cumin, ancho powder, and oregano. Reduce the heat to low. Simmer until most of the liquid has been absorbed and evaporated (about 15 minutes).
5. Taste the beans. Add salt as needed. Serve! Garnish as desired.
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