Per Serving: $0.55
The first time I made these beans, I was completely blown away. I’d just been throwing things in a pot to make a side dish to go along with whatever else we were eating, and then…these beans STOLE THE SHOW.
I know, beans are humble, and sometimes weird, but I love them. Also, not the most photogenic of foods, but I don’t discriminate. I never ate beans (besides baked beans) growing up because my mom hated them, and she pretty much ruled what the kiddos ate. Well, this is one scenario in which I have to disagree with my mom’s food taste (sorry, ma!), but BEANS RULE! These beans, specifically. One bean recipe to rule them all.
I’ve wanted to share this recipe for a while, but they were always a kind of last-minute-we-need-more-food or what-should-we-bring-to-the-BBQ kind of thing. Pictures? Not on the agenda. Or the other few times when I made a double recipe, expecting leftovers for pictures, and then we ate it all. Or sent the leftovers with our super-broke friend who love-love-loved them. (Disclaimer: I think he lives on kale and peanuts, so maybe any food is rave-worthy.) Now, you can finally make the best-ever black bean dip/ refried beans.
You will eat them straight from the pot and burn your mouth. If you’re lucky enough to have leftovers (unlikely), you will eat them cold from the fridge. And you will be happy.
- 2.5 cups cooked black beans (I soaked 1 cup beans overnight, then simmered them for 1 hour)
- 1 Tablespoon butter (or fat of choice)
- ½ medium-large onion, diced
- 4 cloves garlic, minced
- ½ teaspoon minced habanero (about ¼ pepper), or any pepper of choice
- 2 large tomatoes, diced (about 1.5 cups diced tomatoes and juices)
- 4 cubes homemade concentrated broth and 1 cup water (or use 1 cup homemade salt-free vegetable broth)
- ¼ tsp cumin
- ¾ tsp salt (or more to taste)
- pepper to taste
- Melt butter in saucepan. Sauté onions for 5-8 minutes until soft and fragrant. Add garlic and pepper and cook for about 1 minute. Add diced tomatoes, stir together, and let simmer for about 5 minutes, stirring occasionally.
- Add beans, vegetable broth (or cubes and water), salt, pepper, and cumin. Stir well and bring to a simmer. Let simmer for about 10-15 minutes, until the tomatoes are broken down and the water is mostly absorbed.
- Mash about half the mixture with a potato masher, or, if you’re like me and you don’t have a potato masher, use a fork, or blend about half of the beans in your blender, adding a teeny bit more broth or water if necessary.
- Mix mashed beans with the rest of the beans and serve!
- Note: I’ve also made this with about 4 cups of shredded kale. Just add it in the last 5 minutes of cooking!