Monday, July 26, 2010

Smashed Black Beans

My take on Rick Bayless' simple mashed black beans. I loved these as a side to to baja fish tacos but they would be great with any Mexican dish. I kept them pretty plain because I love the simple taste of black beans, however you could add in some canned jalapenos for extra heat.


Ingredients:
2 tbsp vegetable oil
3 cloves garlic, minced
1 15oz can black beans, drained
1 small tomato, chopped
1-2 tbsp water
Salt to taste, about 1/2 tsp

Directions:
Heat oil in saute pan or skillet. Add garlic and cook, stirring, for a minute. Add black beans and let cook until heated through. Using a potato masher, mash beans until slightly, but not completely, mashed. Add chopped tomato (and jalapenos, if desired) and combine until everything is heated through. Remove from heat and stir in 1-2 tbsp water until the beans are of desired consistency. Season to taste with salt.

Serves: 4
WW points per serving: 3


7 comments:

Mrs.Mayhem said... [Reply to comment]

These look great! I'm going to try them. As a vegetarian, I have my standard black bean recipe, but it's always fun to try something new... and your recipe looks better than mine!

Lindsay said... [Reply to comment]

Great recipe! And great photos. I'll have to try it out.

Stopping by from SITS btw ... have a great week!

Allison @ Alli 'n Son said... [Reply to comment]

I love anything black beans. This looks so good.

Stopping by from 31DBB over at SITS.

Emily said... [Reply to comment]

Hi Christina! I'm paying back your visit to West of the Loop. Did you know that I am a DC native? Born and raised, baby! Now I live in this frozen midwestern burgh. Your house is adorable. Makes me miss home.

Pam said... [Reply to comment]

Simple yet delicious.

Ashley said... [Reply to comment]

I'll have to save this recipe... I'm always looking for better ways to serve black beans.

ItRocks2BMom said... [Reply to comment]

Yummy! I'm always looking for great new recipes that are easy to make. Stumbled upon your site through BlogFrog.

I'll be following you for some good food and photography tips :)

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