Cinco de Beans-oh

Anybody who tells you Cinco de Mayo is a celebration of Mexico’s independence from Spain has had one too many margaritas. The truth is Mexico won that battle in 1810. Cinco de Mayo actually commemorates Mexico’s defeat of the French in the Franco-Mexican War at The Battle of Puebla in 1862. While we understand that they celebrate the holiday bigtime in the state of Puebla, it’s a relatively minor holiday in the rest of Mexico. Here in United States, though, Cinco de Mayo has become a huge celebration of Mexican culture. In New Orleans, of course, we’re always looking for a good excuse for a party. These refried beans made with Blue Runner Creole Style Black Beans are delicioso--and they only take 25 minutes. Get cookin’ so you can get dippin’. Serves 4-6.

Ingredients

 1 tbsp extra-virgin olive oil
 ½ cup finely chopped yellow or white onion (about 1/2 small onion)
 2 cloves garlic, pressed or minced
 ½ tsp chili powder
 ¼ tsp ground cumin
 2 cans Blue Runner Creole Cream Style Black Beans, rinsed and drained
 ½ cup water
 2 tbsp chopped fresh cilantro
 1 tbsp lime juice (about 1/2 medium lime), to taste

Directions

1

In a medium saucepan, warm the olive oil over medium heat until simmering. Add the onions and salt. Stir occasionally for about 5 to 8 minutes, until the onions are soft and translucent.

2

Add the garlic, chili powder and cumin. Stir for about 30 seconds. Pour in the drained beans and water and stir. Cover and cook for 5 minutes.

3

Reduce your heat to low and use a potato masher or a fork to mash up half of the beans, until you reach the consistency you desire. Continue cooking the beans uncovered for 3 more minutes, stirring frequently.

4

Remove from the heat and stir in the cilantro and lime juice to taste. If the beans seem a little dry, splash in a tiny bit of water and stir. Keep beans covered until serving time.

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