I realized yesterday when I was posting about tostadas, I appeared not to have written my bean recipe down. What I mean by bean recipe is my go to recipe when we wish to eat beans. We could eat beans in some form everyday. I squish them and they become refried. Whole, they are a good filling. I know when I have not had enough beans!
My stove top looks like the picture a lot! Most days actually.
Lady Beans
Note: You can use any type of bean in this recipe. I usually head for the a dark bean but I have used cannelli. Or half cannelli, half black or rio zape. I like good beans so I usually order from Rancho Gordo and cook them myself in my slow cooker.
16 ounces cooked beans
olive oil (a couple tablespoons)
1/2 onion, diced
4 clove garlic minced
1 teaspoon salt
1/2 teaspoon black pepper
double finger pinch of smoked sweet paprika
double finger pinch of ground anch
doulbe finger pinch of ground chipolte
In a skillet, over medium heat, put the oil. Heat for a few minutes and add the onion. When turning golden, add the garlic. When the garlic starts to turn brown, add the salt, pepper, ancho, chipolte, and paprika. Mix well. Add the beans. Heat through. Squish them if you want refried beans.
Totally addictive!