Skillet Frijoles Negros

By devogirl

Happy Herbivore

Nutritional information: 191 Calories, 0.5g Fat, 30.4g Carbohydrates, 6.2g Fiber, 1.6g Sugars, 9.1g Protein.

Chef's Note: A few dashes of ground ginger may be substituted for the fresh ginger.

Ingredients

• 1 Small sweet onion, diced
• 2 Garlic cloves, minced
• 1 To 2 tsp minced fresh ginger
• 1 Tsp chili powder
• 1/2 Tsp ground cumin
• Dash of paprika
• Dash of ground cinnamon
• 1 15-Oz can black beans, undrained
• Hot sauce or cayenne powder, to taste
• Fresh lime juice and zest, to taste (optional)
• Salt and pepper, to taste

Preparation

Step 1

1. Line a skillet with a thin layer of water and saute onion, garlic, and fresh ginger over high heat until onion is translucent and most of the water has cooked off, about 2 minutes.

2. Add chili powder, cumin, a light dash of paprika, and a very light dash of cinnamon, stirring to coat everything.

3. Continue to cook for about a minute, until fragrant and most of the liquid has cooked off. Add beans (with juices) and stir to combine.

4. Reduce heat to low and mash beans well with a fork or potato masher a few times. You still want some whole half beans and not a refried consistency. It will look very soupy-don't be alarmed.

5. Crank the heat up to high and bring to boil.

6. Once boiling, reduce heat to medium-high and cook for 10 minutes. If it's popping, cover for a few minutes, until it cooks down and stops popping. Stir the beans every minute or so, taking care to scrape the bottom and lift the beans. After 10 minutes the mixture should have significantly reduced. It may still be a little soupy, that is all right-it will thicken as it cools-but if it's really soupy, cook longer.

7. Add hot sauce (or cayenne powder) and lime juice and zest to taste. Season with salt and pepper and serve.