After hitting up a chain called Pollo Tropical in Miami and solidifying our love of beans & rice, Marcus and I decided it was time to learn how to make a solid black bean. I like making these for the obvious (beans & rice), but more importantly, they’re absolutely delicious.
- Finely chopped onion (usually, it’s whatever I have in my fridge, but don’t do more than a half)
- One can black beans
- 2 T butter
- Salt, pepper, red pepper flakes
- Lime juice
- Melt butter in pot on medium-low heat. Incorporate finely chopped onion. Saute until soft. Add a squeeze of lime juice, salt, pepper and red pepper flakes to taste.
- Dump beans into pot (juice and all!)
- Turn heat up to medium. Stir mixture until liquid has reduced and beans have thickened (you will know). Note: for beans & rice, your beans should not be as thick as they would be if you were going to use them in a wrap or on pizza (they should be very thick).
- Serve, or refrigerate and use throughout the week as needed (makes about four servings).