Batroc's Better Black Beans

Batroc’s Better Black Beans

INGREDIENTS
4 tsp olive or canola oil (whatever’s in reach)
½ cup diced onion
2 cloves minced garlic (or more. Be dangerous.)
3 tbsp tomato paste
2 (15 oz) cans black beans, drained
1 cup vegetable broth
½ tsp chili powder
1 ½ tsp cumin
1 tsp oregano
1 bay leaf
Spritz of lime juice
Cilantro, green onion, and cheese (optional)
1 Sombrero (optional)
1 Mexican Beer (Sie. Or more (optional))

INSTRUCTIONS
1. Heat oil in large sauce pan over medium heat until shimmering. Unsure if “shimmering” is a cooking term but I’d eyeball at about a minute.
2. Add onions and cook until translucent. If you don’t know what translucent means, maybe you shouldn’t be trusted near an open flame.
3. Stir in garlic and tomato paste; cook until fragrant. Your nose will tell you or someone else’s nose. “That smell good.” I hear it every time I make this. Figure about 30 seconds.
4. Add black beans to pan. Using a wooden spatula/spoon, mallet, ball-peen hammer, or cinder block, smash (yelling “Hulk Smash”) about half the beans. I prefer the wooden spatula/spoon or a potato masher (in which case yell “Hulk Mash.” Spitz with lime juice.
5. Stir in the vegetable broth, bay leaf, chili powder, cumin, and oregano. Simmer over low heat, stirring occasionally (between commercials), until most of the broth has been absorbed, about 10-15 minutes.
Garnish with cilantro, green onions, and cheese if desired.
Serve over rice (Recommended. And maybe add some grilled, taco-seasoned chicken (recipe coming soon)).

Don sombrero and drink beer if you haven’t already.
My soundtrack was a lot of Rebel Son (The Wife really liked “Line Me Up” and the overall-wearing, ass-kicking duo, Barnyard Stompers.
I’d also recommend the following kick-ass cooking tunes:
ZZ Top – La Grange
Everything by Metalachi
Concrete Blonde – Mexican Moon
El Vez – Taking Care of Business