I adore these black beans. It’s my go-to side dish when I’m making Mexican for dinner – I always keep a can of black beans in the house so I can make them. They’re easy to make, they use pantry staples and they reheat great. What more can you ask for?

Elly’s Black Beans
(from Elly Says Opa!)
Serves 4-6 as a side

2 t. canola oil
1/4 c. diced onion
1 clove garlic, minced
1 T. tomato paste
1 bay leaf
1 can (15 1/2 oz.) of black beans, drained and rinsed
1/2 – 2/3 cup chicken or vegetable broth
1/4 t. chili powder
3/4 t. cumin
1/2 t. oregano
Juice of 1/2 lime
Sliced scallions and/or chopped cilantro (optional, for garnish)

Heat a medium skillet over medium heat, and add the canola oil.  Once shimmering, cook the onion until translucent.  Stir in the garlic, tomato paste, and bay leaf until the garlic is fragrant and the tomato paste has cooked off a bit, about 30-60 seconds.

Add the beans to the pan and using a wooden spatula, smash about half of the beans.  Stir in the chicken broth (start with 1/2 cup and you can always add a little more if necessary), chili powder, cumin, and oregano.  Simmer over low heat, stirring occasionally, until flavors meld and most of the broth has been absorbed, about 10-15 minutes. Stir in lime juice and season to taste with salt and pepper as needed.