My husband loves beans. If he could eat beans everyday, he would. He got me into liking beans, especially black beans. The first time I tasted the dish was at Sol Food, a Puerto Rican restaurant in San Rafael, CA. If you live in the San Francisco bay area, you MUST eat there! It is delicious.
So, I’ve been making the black beans dish my own ever since. I found some recipes online. And as usual, I modified and simplified it to be mine. It’s pretty close to Sol Food‘s black beans. At least, it satisfies my cravings!
Here is what I do:
1 (10 ounce) can black beans
1 medium onion, chopped
2 cloves garlic, minced
dash of cumin powder
pinch of oregano
salt and pepper to taste
1 tablespoon red wine or rice vinegar (optional)
Heat up oil in a pan. Fry garlic until fragrant. Add the onion and saute until translucent. Put the beans into the pan with the liquid. You can use all the juice from the can, or only half of it. Whichever you choose is good.
The more juice you put in, you would achieve almost creamy texture, and the less juice you put into the pan, the drier the beans will appear.
Add spices and simmer until the beans are cooked and soft (for about 30 mins or so).
Add the vinegar, if you are using just before serving.
©The picture above is taken by me while having one of our meals at Sol Food Restaurant.