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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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If jalapeños are too hot for your palate, use another type of chili. Ingredients:
1 (15 ounce) can black beans, undrained |
1 small yellow onion, finely chopped |
4 small jalapenos, seeded and finely chopped |
2 garlic cloves, grated |
1 1/2 tablespoons lime juice |
1/2 teaspoon cumin |
1 teaspoon olive oil |
1 pinch salt |
Directions:
1. Heat undrained black beans in pan on stove.
2. Meanwhile, heat olive oil in skillet and add onion, jalapeños and garlic.
3. Slowly sauté onion mixture until onions are brown (approx. 8 minutes on medium/low heat). Remove from heat.
4. When beans are thoroughly heated, drain liquid from beans via colander. Retain liquid.
5. In separate bowl mash hot black beans with fork until mostly mush.
6. Add onion mixture, cumin and salt to black beans and mix.
7. Add lime juice and mix.
8. Add retained black bean liquid teaspoon by teaspoon until you get your desired consistency (more for thinner, less for thicker).
9. Cover with plastic wrap and set in refrigerator for at least 1 hour to cool and meld flavors (the longer it sits the better).
10. Serve with tortilla chips, plain mini rice cakes or bell pepper slices.
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