Commit | Line | Data |
---|---|---|
76c6d39e CE |
1 | * Ingredients |
2 | ||
3 | ** Beans | |
4 | ||
5 | - 2 16oz cans of black beans | |
6 | ||
7 | ** Sauce | |
8 | ||
9 | - 2 lime, juiced | |
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 | |
15 | - ⅛ tsp MSG | |
16 | - ⅛ tsp fine grained sea salt (¼ tsp if not adding a salty hot sauce) | |
17 | ||
18 | *** Improved Sauce | |
19 | ||
20 | If you have an extra minute or two, some additional spices work well: | |
21 | ||
22 | - ¼ tsp cumin | |
23 | - ¼ tsp ancho chili power | |
24 | ||
25 | * Recipe | |
26 | ||
27 | 1. Drain beans. | |
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) | |
33 | ||
34 | * Notes | |
35 | ||
36 | MSG is key to this recipe. | |
37 | ||
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. | |
42 | ||
43 | Low Salt version can be made by using no-salt-added black beans and | |
44 | optionally dropping the sea salt. | |
45 | ||
46 | ** Sources | |
47 | ||
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]]. |