Mexican Black Beans Vegan Style
1 tablespoon canola oil
1/2 yellow onion, diced
5 large garlic cloves, chopped
2 cans (15 oz. ea.) black beans, rinsed
1-1/2 cups vegetable broth, store bought
1/2 bunch cilantro, chopped
salt and pepper to taste
In a sauce pot heat oil over medium heat, then add onions and garlic.
Cook until onions become translucent and loose their raw appearance, about 5 minutes.
Add beans and stir briefly to mix ingredients..
With a potato masher, mash beans until about 2/3rds of beans are mashed.
Add vegetable stock and bring to a boil, then reduce heat to a simmer.
Simmer beans for about 8 to 10 minutes or until preferred thickness has been achieved. Cook longer for thick beans or less for more soupy beans.
Remove from heat and stir in cilantro. Taste and season with salt and pepper as desired.
For spicy beans add sriracha sauce or diced jalapeños.
Serve steaming hot
Serves 4 to 6
Note: I am not a vegetarian, let alone vegan and so I add sausage or chicken to my beans and it lift its to a whole new level!