Mashed Black Beans Recipes

SMASHED BLACK BEANS

Steps:

• Cook the onions and jalapenos in the vegetable oil in a large saucepan over medium heat until soft, about 5 minutes. Add the cumin, oregano, salt and garlic, and cook another 2 to 3 minutes. Add the beans, stock and 1 cup water and bring to a boil. Turn the heat to low and simmer 15 minutes.
• Remove the beans from the heat and strain, reserving the liquid. Mash the beans in a small bowl with a potato masher, adding the vinegar and cooking liquid to keep the beans soft. (You will probably not use all the liquid.).

MASHED BLACK BEANS

Steps:

• Heat oil in a nonstick skillet over medium heat.
• Add onion and cook until golden, stirring often, about 7 minutes.
• Stir in garlic and cook 1 minute.
• Add beans and mash coarsely with a potato masher, mashing in onion and and garlic at the same time.
• Thin beans with enough water to give them a soft consistency that barely holds it shape in a spoon.
• Season with salt.
• Cover and keep warm until serving.

SIMPLE MASHED BLACK BEANS

Steps:

• Heat olive oil in a large frying pan. Add garlic and cook for 1 min, stirring all the time. Add black beans. Season and cook for a further 2 mins.

SEASONED MASHED BLACK BEANS

Steps:

• Sauté onions, garlic and jalapeno in skillet until tender, 3-4 minutes.
• Add beans and broth to skillet; cook over medium heat, coarsely mashing beans with a fork. Stir in cumin and cilantro. Season to taste with salt and pepper.

SMASHED MEXICAN BLACK BEANS

Steps:

• Heat oil in a frying pan over medium heat. Add garlic and cook for one minute. Add the beans, beer and enchilada sauce.
• Stir fry until the majority of the liquid has evaporated.
• With a potato masher, smash the beans until only about half are still whole. Take off the heat and add the lime. Season with salt and pepper as needed.