Guatemalan Black Beans

These beans are thick and spread like peanut butter. They are yummy just on a tortilla. When warm, they kind of tasted like chocolate to me. Yummy!

1.  Cook black beans with 1 whole clove of garlic.
(There are lots of ways to cook beans.  I prefer to
put about 3-4ish cups of beans and 7ish cups of water in a crock pot with the clove of garlic and cook for a few hours on high.  You can also use a pressure cooker, which only takes about 45 minutes.)
2.  When beans are soft, take out the clove of garlic and throw it away.  In a separate pan, saute 4-5
tablespoons of onion and 2-3 cloves of minced garlic.
3.  Take your soft beans and a cup or two of the bean water and put it in a blender (depending on how many beans you cooked, you may have to do this a few times.)  The consistency of the beans after blending should be thick…but not too thick 🙂
4.  Pour the beans into the sauteed onion and garlic mixture.  Cook on low for 10 minutes or longer- be sure to stir them often. 
5.  If the consistency is too thin, they add oil and
stir until they are thickened.
6.  In Guatemala, they eat these black beans at every meal.  Particularly at breakfast with a dallop of soup cream and eggs and tortilla’s.  At our house we eat them with any mexican meal (fajitas), with chips, after school and yes, even at breakfast.  Be sure to be a little sour cream in them!!

Recipe via Alison Norton