A Side of Black Beans

In our family, refried (pinto) beans are almost always served with the Mexican food I cook. While I love refried beans – my husband would rather have black beans. Here’s how I make black beans for a side dish:

Black Beans

3 cans of black beans; drained and rinsed
1/3 cup water
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes (use less or none if you don’t like spicy)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons lime juice

Combine all ingredients in a saucepan. Heat on low, stirring to combine all ingredients. Keep on a low simmer and mash some of the beans with your spoon (I don’t mash them all). Keep stirring occasionally and continue cooking for about 30 minutes or so.

These directions should leave your beans thick. If you prefer them thinner or if your beans seem too dry, you may want to add more water.

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