EPISODE 111

When pressed for time and wanting tacos, tortas, or nachos for dinner, this is what I turn to and the number one reason that I keep canned black beans on hand. The bay leaves add an incredible depth of flavour, a sort of woodsy floral note that makes these beans so addictingly delicious, please don’t skip it. Feel free to add as much or as little hot sauce as you’d like. I use a smoky sweet hot sauce with a medium kick, delicious.

Ingredients – Beans

• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, chopped
• 1 teaspoon cumin
• ½ teaspoon coriander
• 1 can black beans, drained & rinsed
• 1 vegetable bouillon cube
• 1 ½ cups water
• 3 bay leaves
• A few drops of hot sauce
• 2 teaspoons red wine vinegar or a lemon juice

Instructions – Beans

Combine the olive oil and onion in a medium sized pan, and cook over medium heat until the onion is translucent. Do not add salt. Add the garlic and cook for another 2 minutes, until the garlic is lightly browned. Stir in the cumin and coriander and cook for 30 seconds before adding the black beans, bouillon cube, water, bay leaves and hot sauce. Cover, turn the heat on high, bring to a boil, then remove the lid and simmer for around 6 minutes, until the water is mostly absorbed. Mash the beans with a potato masher to create a creamy texture, remove the bay leaves, add the vinegar/lemon juice, and taste for seasoning.

Ingredients – Salsa

• 1 avocado, cubed
• 1 tomato, cubed
• 1 scallion, chopped
• Cilantro, chopped (small handful)
• 1 scallion, chopped
• Salt & pepper

Instructions – Salsa

Combine all the ingredients, mix together, and taste for seasoning. You can add a little lemon or juice if you’d like, though I don’t find in necessary since the beans have a little acidity added to them.

To Serve

Spoon the beans and salsa on tortilla chips or tortillas (warmed them up in a pan with a tiny bit of oil until pliable and slightly charred). Enjoy immensely. These are so good. 

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