It tastes better than it looks...

I swear! The "it" I'm referring to is black bean smash. I first made this Rachael Ray recipe a few months ago, and we loved it so much I make it all the time. I also make it because it is simple. And I love simple things. How I make it is really just based on her recipe. Below is how I make it.


Black Bean Smash

• 1 can of black beans, drained and rinsed
• 1/2 large or 1 small white onion, chopped
• 3 or 4 cloves garlic, chopped
• 1 tbsp evoo
• 2 tsp cumin
• 2 tsp chili powder
• pinch of kosher salt
• chicken broth (optional)

Heat evoo in pan over medium heat. Saute onions until translucent. Add garlic and cook a minute more.

Add half can of black beans to the pan, combine with onions and garlic, and smash with back of fork or potato masher.

Add rest of beans, along with seasonings. Mix well and heat. This last time I made them I kept adding a chicken broth a little at a time (tbsp or so) so they wouldn't dry out as I finished dinner. I liked the end result.



I served the black beans with Cilantro Turkey Burgers from Cooking Light. Yes I served the burgers with the black beans, not the other way around, because I am in love with black beans and they are the best part to me. I love how these burgers taste and they are very juicy. I make them just like the recipe, only I don't serve them with the ketchup; Justin doesn't want to try it. We just melt monterey jack cheese over it and serve it on nicely toasted buns.

I also made roasted red potatoes to go with the burgers. Just chop the potatoes into chuncks, toss with evoo and some sort of seasoning, and roast at 400 for 20-30 minutes. This time I sprinkled them with cumin and chili powder.