I’m gonna make this nice and simple. Okay maybe not that simple. In going over some of my previous writing for this blog I can see a pattern. I’m given to fits and spurts of grand declarations and overreaching bouts of verbose sparring. That’s just me though. My writing can be how shall I say it: supererogatory at times. It’s not that I’m like look at me look at me but it’s that I’m look at me look at me – I’m having fun over here!
I know that most people (the few of you out there – I read my stats – give yourself a round of applause) don’t even read the introductory writing leading up to a recipe. But I like to write a little of this and that before. Do a little dance and drink a little water.
Without going muy loco, I’m just going to say this. This is my recipe for black beans. It’s definitely one you need in your arsenal. I use it for so many things and it will come into play in many of the recipes to come. I’m building a foundation people!
I’m also using canned beans in this recipe just to show you that I’m not all look at me look at me, I make everything from scratch. I’m not a snob yo!
This recipe is mad easy!
2 Cans of Black Beans (rinsed thoroughly)
1/2 Cup Vegetable Broth
2 tsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp oil
1/2 tsp onion power
1/2 tsp crushed Mexican oregano
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp paprika
Soy sauce to taste (see note)
2. With food processor (or blender) running slowly drizzle in your vegetable broth until you reach desired consistency. I usually all 1/2 cup but you may deem that you need more or less.
3. Pour contents into a small pot and heat on low, stirring occasionally, until heated throughout.