2 tsp coconut oil
2 slices bacon
optional, diced, exclude for vegan
1 clove garlic
finely chopped
1 can black beans
15 ounces, drained and rinsed well
1 pinch salt
1 cup water
1 tsp green onions
finely chopped
We have prepared these beans with and without bacon and it tastes great both ways. The coconut oil pairs beautifully with the beans. We often enjoy this side with cilantro garlic sauce, meat, and rice.
Warm the coconut oil over medium heat in a medium saucier. If using bacon, add once the oil is hot.
Add the garlic and stir until very lightly browned.
Add about a quarter of the beans and smash them directly in the saucier. Then add the rest of the beans and stir to combine. Season with a pinch of salt.
Add the water. Once the beans start to bubble, drop the heat to low and simmer uncovered. Stir every 5 minutes or so with a spatula until the beans thicken. They should be thick like a stew and slightly runny. If they end up looking dry and too thick, stir in a few spoonfuls of water and simmer to desired consistency.
Top with green onions right before serving.
source: adapted from Authentic Brazilian Cuisine
We use a saucier in this recipe since the curved edges on the bottom help with evaporation and reduction.