The City Magazine Since 1975

Every Night Black Beans

October 2018
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SERVES: 
4
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INGREDIENTS: 

1 (16-oz.) can black beans
1 small onion, chopped
1 clove garlic, chopped
8-10 oz. vegetable broth
3 cups water
1 Tbs. chopped fresh cilantro
1/4 tsp. cayenne pepper
Salt to taste

DIRECTIONS: 

Rinse the beans in a colander and set aside. In a medium saucepan over medium heat, combine the onion and garlic and sauté for approximately three to five minutes. Reduce the heat to medium-low, add the beans and broth, then stir for three minutes. Add the cilantro, cayenne, and salt and simmer for 20 minutes, adding water as needed to not burn the bottom of the pan. Just before serving, use a potato masher to give the mixture a couple good mashes, then add a little water before simmering for five more minutes. Season with more salt and black pepper if needed before serving. Covered, the beans will keep for up to three days in the refrigerator.

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