Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Simple Mashed Black Beans

Makes 1 1/2 cups

Recipe from Season 7 of Mexico - One Plate at a Time

 

Ingredients

2 tablespoons vegetable oil or lard
3 garlic cloves, peeled and finely chopped
1 15-ounce can black (or other color) beans, drained

Directions

In a large (10-inch) skillet, heat the oil over medium.  Add the garlic and stir for a minute, then add the beans.  Use an old-fashioned potato masher or back of a large spoon to mash the beans into a coarse puree.  Remove from the heat and stir in enough water to give the beans an easily spreadable consistency, usually about 2 tablespoons.  Taste and season with salt, usually about 1/2 teaspoon.

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