* 1 15 oz. can black beans * onion, chopped * garlic, chopped * chili powder * cumin * salt & pepper * optional: vegetable bouillon
###Instructions
1. To a pan on medium high heat add olive oil and onion. Season with salt + pepper. Cook for a few minutes then add the garlic. Next add the spices and cook for a minute to toast them. 2. Drain + rinse the beans, add to pan with about ~1/2 c. water and 1/2 tsp. vegetable bouillon (optional). Add a generous amount of salt and pepper. 3. Simmer beans on medium until almost all the liquid is cooked off. Store in an airtight container in the fridge for 3-5 days.
Good easy idea. I make a batch of pickled red onions monthly and they make any dish pop. I would recommend grating your own cheese, the pre-shredded stuff uses undigestible wood fibre (cellulose) as an agent to avoid clumping.
tnbama92
Looks delicious.
CamiloArturo
It’s great you used Siracha because Mexican cuisine definitely lacks anything local which has spice or Heat in it.
Thank God we can incorporate some Vietnamese spice to try to bring to life such dull and bland type of food
6 Comments
###Ingredients
* 1 15 oz. can black beans
* onion, chopped
* garlic, chopped
* chili powder
* cumin
* salt & pepper
* optional: vegetable bouillon
###Instructions
1. To a pan on medium high heat add olive oil and onion. Season with salt + pepper. Cook for a few minutes then add the garlic. Next add the spices and cook for a minute to toast them.
2. Drain + rinse the beans, add to pan with about ~1/2 c. water and 1/2 tsp. vegetable bouillon (optional). Add a generous amount of salt and pepper.
3. Simmer beans on medium until almost all the liquid is cooked off. Store in an airtight container in the fridge for 3-5 days.
[Source](https://www.instagram.com/reel/DUBaVx3AHL7/)
Using Goya!? Fuck this recipe
So nachos? Lmao
Good easy idea. I make a batch of pickled red onions monthly and they make any dish pop. I would recommend grating your own cheese, the pre-shredded stuff uses undigestible wood fibre (cellulose) as an agent to avoid clumping.
Looks delicious.
It’s great you used Siracha because Mexican cuisine definitely lacks anything local which has spice or Heat in it.
Thank God we can incorporate some Vietnamese spice to try to bring to life such dull and bland type of food