No.  I’m not dead.  Just warped-up in work and studies.  I’m in progress on a post on some great Mexican cooking I’ve been able to squeeze in.  Those meals have all included this been recipe from Truly Mexican a cook book I wrote-up a while back.

This black bean recipe is great pair for a taco night or just eating over rice.  The mashing and added liquid means the beans are sitting in a tasty bean sauce.  In fact, I’ve had this little dish over rice for dinner countless times in the last few months.  (Aside: I love my rice cooker.)  Reheated, the beans and rice make a great lunch.  The recipe is easy to double or triple and it’s great to have some in the fridge for a near instant meal or side.

Ingredients:

• 1 (15-oz.) can black beans, including liquid
• 1/4 cup water
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon Chipotel Chile Powder (or sub in a couple drops of very hot hot sauce)
• 1/4 teaspoon dried oregano, preferably Mexican

Directions:

Put all the ingredients in a small saucepan and bring the mixture to a simmer over medium heat.  Simmer the beans vigorously, mashing them slightly with potato masher or fork.  Season to taste with slat.

BOOM!   In under 10 minutes you’ve got yourself some awesome beans!

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