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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I use this as a pre dinner dip, but I have used it as a side. If you use can beans it is a ridiculously fast snack, we prefer fresh, which is still easy just a lil more prep. Ingredients:
1 1/2 tbsp exrta virgin olive oil |
1 small onion or 1/2 medium onion diced |
2 cloves garlic minced |
1 can black beans(drained and rinsed) or 2 cups cooked ( reserve a 1/2 cup bean juice) |
1 tbsp cayenne |
1 tsp salt |
sour cream |
Directions:
1. Heat oil in a medium skillet over medium-low heat
2. Add onions and garlic and cook until onions are transluscent, stirring occasionally
3. Add your beans in batches, mushing them up with a fork as you add them until all the beans are at a consistency similar to refried beans(which in Texas is not all the way ground up, but some folks dont like that, so whatever suits your table will work here)
4. Add the cayenne and salt, and if the beans are to thick for your liking add some bean juice and stir in well( the juice is also good for refreshing the beans if ,God forbid, you have to leave them out a while before serving them)
5. Now to adress the issue of sour cream. I prefer none and think they are just great but in true Tex-Mex fashion most of my guests(including my wife) complain of the spicylicousness of it so i have succumbed to adding sour cream to mild it down a bit with out losing touch of my roots. You can omit it and dip right in or add as much as you like right after your done stirring in the spices. If your in the latter group it's ok, I won't tell anybody you can't handle the heat, j/k, enjoy
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