5 - 2 16oz cans of black beans
10 - 3 Tbsp extra virgin olive oil
11 - 1 tsp hot sauce (optional, I usually use El Yucateo Black Label
12 Reserve to add a mild heat and a bit of smokiness)
13 - ½ Tbsp garlic powder
14 - ¼ tsp smoked paprika
16 - ⅛ tsp fine grained sea salt (¼ tsp if not adding a salty hot sauce)
20 If you have an extra minute or two, some additional spices work well:
23 - ¼ tsp ancho chili power
28 1. Combine sauce ingredients and whisk into a sauce.
29 1. Combine drained beans and sauce in small sauce pan.
30 1. Heat beans on medium heat until simmering, reduce to low and
31 simmer uncovered for ~10 minutes or until sauce is thickened
32 (depending on heat may take a few minutes less)
36 MSG is key to this recipe.
38 I've never made this with dry beans because it's intended to be a
39 quick 10-15 minute base for a meal or a side. About 285g of dry black
40 beans should be equivalent to about two cans of beans. If using
41 rehydrated beans, some extra liquid may be needed.
43 Low Salt version can be made by using no-salt-added black beans and
44 optionally dropping the sea salt.
48 Inspired many years ago by [[https://home-ec101.com/beans-are-the-thing-black-bean-burrito-filling/][Home-EC 101's Black Bean Burrito Recipe]].