This is about as simple of a recipe as is possible, although it takes a while for the dish to really reduce and thicken. I think you could probably get away with using less water and using chicken boullion instead to have more concentrated flavor, but I think the slow simmer really allows the beans to become soft and tender. Makes an excellent side dish for any meal!
- 1 can of black beans
- 1 onion
- 1 pint chicken stock
- Olive oil
- Salt, pepper, smoked paprika, oregano, cumin, bay leaf
- Dice onions and fry with olive oil, garlic, until soft.
- Add in black beans, chicken stock, and all spices. Bring to a low boil and then let simmer slowly. When adding in the chicken stock, it will look more soupy - simmer with lid uncovered until it becomes a much thicker paste-like dish. Stir with wooden spoon to prevent sticking to the bottom ever 10ish minutes.
Back to All Recipes