JRPs easy black beans

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2 servings, easy to multiply Easy
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Ingredients (4)

  • 1 can goya black beans (for 2 serving)
  • 1 garlic clove
  • olive oil
  • cumin

Summary

The best black beans I have ever had were at “Aca Los Tacos” in a side street taco stand in Cancun in the late 80’s (it is probably squashed by KFC by now). In the DC area, Lauriol plaza is the best. These beans don’t compare, but make an excellent and easy side dish for Mexican or Cuban meals.

Instructions

  1. 1Put some Olive oil in a sauce pan and heat (not to smoking), then add clove of garlic and poach by tipping the pan so the oil covers the garlic (poach/boil it for a short bit and turn it every now and then). (Smash the garlic slightly first and peel of course).
  2. 2Add a can of goya black beans (watch for oil splatter) and then a little cumin.

Once the beans have cooked long enough to get soft, smash with a potato masher and serve.

  1. 1As a variation, you can saute in some onions and play with cumin ratio, but this is simple, fast and good.
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