Serves 4
Prep Time: 14 minutes
Total Time: 30 minutes
1 Tablespoon lard or vegetable oil
1/3 cup minced white onion
1 teaspoon minced fresh garlic
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 cans (15 ounces) black beans, rinsed and drained
1 can (4 ounce) diced green chilis
1/2 cup low sodium chicken stock
salt and pepper
1/2 cup crumbled cotija cheese
1. Saute Onion: Heat oil in a large skillet until shimmering. Add onion and cook until onion begins to soften, about 5 minutes, stirring often.
2. Add Garlic & Spices: Add garlic and stir until fragrant, about 30 seconds. Add cumin and coriander and stir until fragrant, another 3o seconds.
3. Cook Beans: Add beans and broth and stir to combine. Bring beans to a boil, reduce heat, and simmer 5 minutes or so to thicken, stirring often. As beans cook, mash some of the beans with a potato masher into a mush and stir to combine. Test for seasoning and add salt and pepper, if needed. Sprinkled with cheese. Serve hot and enjoy!
