Canned black beans differ dramatically from brand to brand. Brandon usually uses Trader Joe’s brand, or Bush’s, or Goya, and all are very good. Yesterday we made these beans with Western Family organic brand, and they weren’t nearly as tasty. So be choosy about your beans.
- Olive oil
- 1 medium yellow onion, diced
- 1 tsp. ground cumin
- ½ tsp. dried oregano
- ½ tsp. Mexican-style hot sauce, or more to taste (this amount makes mild beans)
- 1 small (or ½ medium) clove garlic, pressed
- 1 (15-ounce) can black beans
- ¼ tsp. salt, or to taste
Pour a glug of olive oil into a medium saucepan, and warm it over medium heat. Add the onion, increase the heat to medium-high, and cook, stirring occasionally, until the onion is translucent and pale golden. It should be just starting to caramelize; it might scorch a bit in areas too, and that’s just fine. Add the ground cumin and oregano, and stir well. Add the hot sauce, and stir well again. Add the garlic, followed by the beans and their can juices. Reduce the heat to medium-low, and cook until the beans are soft and warmed through. (Some brands of beans are softer than others; some will be ready as soon as they’re warm, but some need more time.) Taste, and salt as needed.
Note: This recipe doubles easily. There’s no need to double the onion, though; one is plenty for two cans of beans.
tags: vegetarian, vegan, pareve
source: http://orangette.blogspot.com/2008/01/tomorrow-tomorrow.html