Welcome to What’s Cooking Wednesday – as always be sure to check out WCW’s home over at Shan’s blog.
I know my recipe this week isn’t exactly a looker, and it really doesn’t photograph too well, but it is so easy and the perfect way to use up a jar of salsa. I intended to add onions and garlic, but I was having one of those rushed nights and I flat out forgot. The outcome was so delicious, I figured I should share it exactly as I made it. I made this recipe to use up some salsa, so when I started I had to cook off a bit of water (I had added some to the salsa jar to make sure to get every last bit of salsa) and probably cooked the salsa close to ten minutes.
“Refried” Black Beans
Services 2-3 as a side dish
1/4 to 1/2 cup salsa
1 teaspoon cumin
1 can of black beans
Heat a saucepan over medium-heat and add salsa. Cook about 3-5 minutes, until most of the moisture is evaporated, and add the cumin, followed by the black beans. Cook another 5-10 minutes, depending on how dry you want the dish to turn out. Mash half the beans for extra creamy-refried-bean-texture-goodness and enjoy! I particularly love these beans in tacos.
General Disclosures & Disclaimers