[clinton/website/site/unknownlamer.org.git] / Quick Black Beans.muse

* Ingredients

** Beans

 - 2 16oz cans of black beans

** Sauce

 - 2 lime, juiced
 - 3 Tbsp extra virgin olive oil
 - 1 tsp hot sauce (optional, I usually use El Yucateo Black Label
   Reserve to add a mild heat and a bit of smokiness)
 - ½ Tbsp garlic powder
 - ¼ tsp smoked paprika
 - ⅛ tsp MSG
 - ⅛ tsp fine grained sea salt (¼ tsp if not adding a salty hot sauce)

*** Improved Sauce

If you have an extra minute or two, some additional spices work well:

 - ¼ tsp cumin
 - ¼ tsp ancho chili power

* Recipe

 1. Drain beans.
 1. Combine sauce ingredients and whisk into a sauce.
 1. Combine drained beans and sauce in small sauce pan.
 1. Heat beans on medium heat until simmering, reduce to low and
    simmer uncovered for ~10 minutes or until sauce is thickened
    (depending on heat may take a few minutes less)

* Notes

MSG is key to this recipe.

I've never made this with dry beans because it's intended to be a
quick 10-15 minute base for a meal or a side. About 285g of dry black
beans should be equivalent to about two cans of beans. If using
rehydrated beans, some extra liquid may be needed.

Low Salt version can be made by using no-salt-added black beans and
optionally dropping the sea salt.

** Sources

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]].
Commit	Line	Data
35d980b4 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]].