![]() You don't have to completely mash everything, but you should try to mix the beans and vegetables as much as possible. I do this with a wooden spoon to make it easier. Put as much pressure as you can on the beans and vegetables to make a paste.(should be about 1/2 cup of beans, but it doesn't have to be exact) Once the beans are warm and the vegetables are soft, use a slotted spoon to get a spoonful of beans (let the liquid drain off) and add it to the skillet with the vegetables.While your beans are heating up, put the olive oil, onions, peppers, and garlic in a small skillet and heat over medium heat until the onions and peppers are soft and the garlic is clear.Put both cans of beans (NOT drained or rinsed) and the 1/2 cup of water in a saucepan and heat over medium/low heat.Notes: Cuban Black Beans Recipe, Black beans, spices, balsamic vinegar, and other good things are simmered until it smells I wanted to make a smaller portion using canned black beans. Taste the food and add salt, pepper, vinegar, or sugar to make it taste better. Add herbs: Fresh cilantro goes well with beans.If you want the black beans to be thicker, you can mash about 1/4 to 1/3 of them with a potato masher or spoon. TIP: If you want your black beans to look more like soup, add a bit more water. Remove cover + simmer: Take off the lid and keep simmering, stirring every so often, for 7–10 minutes, or until most of the water has evaporated.Bring the beans to a boil, then turn the heat down to a simmer. Add beans + liquid: Put the beans, water, and bay leaves into the pot.Put on spices: Add the smoked paprika, cumin, oregano, coriander, and garlic.Add the bell pepper, jalapeno, onions, and scallions. ![]()
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