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18 <h1>Quick Black Beans
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19 <div class=
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22 <a href=
"#sec1">Ingredients
</a>
27 <a href=
"#sec2">Beans
</a>
30 <a href=
"#sec3">Sauce
</a>
35 <a href=
"#sec4">Improved Sauce
</a>
42 <a href=
"#sec5">Recipe
</a>
45 <a href=
"#sec6">Notes
</a>
50 <a href=
"#sec7">Sources
</a>
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61 <h3><a name=
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65 <li>2 16oz cans of black beans
</li>
69 <h3><a name=
"sec3" id=
"sec3"></a>
73 <li>2 lime, juiced
</li>
74 <li>3 Tbsp extra virgin olive oil
</li>
75 <li>1 tsp hot sauce (optional, I usually use El Yucateo Black Label
76 Reserve to add a mild heat and a bit of smokiness)
</li>
77 <li>½ Tbsp garlic powder
</li>
78 <li>¼ tsp smoked paprika
</li>
80 <li>⅛ tsp fine grained sea salt (¼ tsp if not adding a salty hot sauce)
</li>
83 <h4><a name=
"sec4" id=
"sec4"></a>
86 <p class=
"first">If you have an extra minute or two, some additional spices work well:
</p>
90 <li>¼ tsp ancho chili power
</li>
96 <h2><a name=
"sec5" id=
"sec5"></a>
100 <li>Drain beans.
</li>
101 <li>Combine sauce ingredients and whisk into a sauce.
</li>
102 <li>Combine drained beans and sauce in small sauce pan.
</li>
103 <li>Heat beans on medium heat until simmering, reduce to low and
104 simmer uncovered for ~
10 minutes or until sauce is thickened
105 (depending on heat may take a few minutes less)
</li>
109 <h2><a name=
"sec6" id=
"sec6"></a>
112 <p class=
"first">MSG is key to this recipe.
</p>
114 <p>I've never made this with dry beans because it's intended to be a
115 quick
10-
15 minute base for a meal or a side. About
285g of dry black
116 beans should be equivalent to about two cans of beans. If using
117 rehydrated beans, some extra liquid may be needed.
</p>
119 <p>Low Salt version can be made by using no-salt-added black beans and
120 optionally dropping the sea salt.
</p>
122 <h3><a name=
"sec7" id=
"sec7"></a>
125 <p class=
"first">Inspired many years ago by
<a href=
"https://home-ec101.com/beans-are-the-thing-black-bean-burrito-filling/">Home-EC
101's Black Bean Burrito Recipe
</a>.
</p>
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