Vegan Beer-Bashed Beans

This dish is so simple and so satisfying, it may very well become the only way you ever make beans again. It works great as a side dish, as dinner (with a big ole salad on the side) or as a component to your home-based burrito or taco stand.

1T of olive oil
1T of cumin seeds
2-4 cloves of garlic (sliced thinly)
1 can of black beans (rinsed)
1/2 can of lager beer (I’m sure you can figure out what to do with the other half)
Salt and pepper to taste

1. Bring the olive oil to temp in a mid size soup/sauce pan over a medium high heat. When the oil starts to shimmer, add the cumin seeds and swirl the pan around until fragrant (only about a minute. If your seeds look like they’re dangerously close to burning take the pan off the heat while you swirl).

2. Add the garlic, toss in the oil and before it gets any color on it, add your beans and beer. Stir to combine. Bring to a bubble and reduce the heat to a simmer.

3. For the next 20 minutes, sporadically stir the beans (aggressively) with a wooden or plastic spoon. Technically you can eat them as soon as they’re heated through, but the longer you heat and stir, the more the beans will break down and the cumin and garlic will permeate the entire dish.

4. That’s it. Now eat! I like to top mine with fresh salsa and green onions. But there is no wrong way to eat this. Cheap, easy and delish.


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