OKAY SOOOO I know black beans are boring. But really, it’s an important recipe to have… What if you want to make a burrito one day? Or enchiladas? Or what if you have some rice lying around and you want a simple dinner? Black beans don’t make themselves delicious, people.

1 16 oz. can black beans, drained and rinsed
2 small shallots, chopped
1 clove garlic, chopped
Handful fresh parsley leaves, chopped (you could also use cilantro)
1/2-3/4 c. vegetable stock
1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
2 tbs. oil (vegetable, olive.. whatever you have)
1 tsp. salt

Heat a large skillet to medium high, then add oil and bring to temperature. Add shallots and garlic. Once translucent, add black beans and vegetable stock. Using a fork or some sort of squisher, mash beans until they’re your desired consistency (I like mine chunky). Add cayenne, cumin and salt, and let reduce for a few minutes (use more vegetable stock if you need too!). Lastly, fold in fresh chopped parsley. Serve immediately!

Note for making the best beans: These are pretty good! Whenever I try and cook beans, I just kind of throw in whatever in and they never turn out that great. It’s nice to have a go-to recipe to follow! I served mine on rice with sour cream and a side of mashed sweet potato… HIGHLY RECOMMENDED.