These Mexican style black beans are a true example of less is more! You need 7 whole food ingredients, thats it thats all!
2 cups dry black beans (soak overnight with a piece of wakame seaweed if you have it) Discard water the next day *see note below
2-3 tablespoons grass fed butter
1/2 cup onion
2 large garlic clove
1 1/2 teaspoon epazote
5-6 cups water for my vegan peeps or organic chicken stock for my non-vegan peeps.
Salt and pepper
Sautée onion and garlic in butter for a couple minutes add black beans, water and epazote.Cover and simmer for about 2-3 hours.
After 2 hrs, crush a couple of beans on the side of a spoon. If they crush easily they are ready to mash.
With a potato masher, mash the beans to desired consistency. Season with salt and pepper
Note* Many people do not soak their beans overnight because they feel the beans hold their flavour much more by not soaking them. I suppose you loose nutrients by soaking them over night and discarding the water the next day as well. I do know that you do get a much richer and darker colour by not soaking over night. You make your own conclusion and choose what works best for you!
Note: If the mixture is too thin just simmer the beans with the lid off until they are thick enough and if they are too thick for your liking, add a little water or stock.
Cook Outside the Box
Add these delicious beans to quesadillas and tacos tacos
Pour some on top of rice and add pico de gallo
Serve with eggs in the morning
Remember, they freeze well so double up!