Super tasty and super easy to make, it’s a standard side for Avocado Rice at our house. I usually buy and soak the beans overnight, but you can use the canned beans if you want to. I always wash the canned beans in water and discard the liquid it was preserved in, but that’s just personal choice.
- Black beans - 2 cups, soaked overnight or 2 cans
- water - 1 1/2 cups, that the beans were cooked in, or water / vegetable broth
- oil - 1 tbsp
- onion - 1, finely chopped
- garlic - 5 cloves, crushed
- jalapeno - 1, finely chopped
- bay leaf - 1
- ginger - 1/2
- cumin powder - 3/4 tsp
- parsley - 4 sprigs, chopped, or 1/2 tsp dried
- cilantro - 5 stalks, chopped
- red pepper flakes - 1/2 tsp, optional
- lime juice - 2 tsp
- salt - to taste
- Soak the beans overnight and pressure cook till done, or wash the canned beans and set aside.
- Heat oil in a heavy pan. When hot, add bay leaf, garlic and jalapeño. Saute for 30 sec taking care not to burn it and add the onions. Saute till golden brown.
- Add the beans. Mix and add the reserved water if it was pressure cooked, or just regular water. Cook on a slow flame for 15 minutes, mashing the beans to release flavor. Add the cumin powder, parsley, cilantro, red or cayenne pepper and salt.
- Cook for another 15 minutes. Add a little water if it gets too thick. The more you slow cook it, the tastier it gets. Add the lime juice.