The pico! The guac! The fresh-off-the-boat seafood! The abuelitas cooking for us!
I’m still dreaming about the colors and the freshness and the variety of flavors.
It’s impossible to quit cold turkey. You have to ease out of something.
And how does one do this? By rushing to the store and buying as many avocados, tomatoes, onions, limes, and bunches of cilantro as you can carry.
Then you go home, make pico de gallo and spicy grilled shrimp to celebrate your brother’s birthday in true Mexican-ish fashion. He wasborn on May 3rd, that’s close to Cinco de Mayo – so I say, “what do you expect, bro?” At least he had a touch of American/French/I-don’t-even-know-what-cuisine-it-was-derived-from thanks to the cake my mom made him, so he can’t complain too much, right?
Also, you buy lots of black beans. I ate my weight in refried beans and now I can’t live without them, therefore I took it upon myself to transform into a little Mexican grandma and see what I could whip up.
Black (bean) magic, I tell you. That’s what happened. Aside from the balmy sea air and clanging sounds of pans in the nearby open-air kitchen, these are exactly the same refried beans that we had so many times in Mexico. Caramelize some onion and garlic, doctor the beans up with a super-special blend of spices, mash them lovingly by hand, and then mix in the creamy, tangy goat cheese for added effect.
- Serves: 6
- Calories: 235
- Fat: 5 g
- Saturated fat: 1 g
- Unsaturated fat: 4 g
- Trans fat: 0 g
- Carbohydrates: 33 g
- Sugar: 1 g
- Fiber: 13 g
- Protein: 14 g
- 2 cans of black beans (15 oz each)
- 4 cloves garlic (minced)
- ½ cup white onion (minced)
- 2 Tablespoon olive oil
- ⅔ cup vegetable broth
- 2 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cayenne
- 2 oz. chèvre goat cheese
- Prepare garlic and onion as described above.
- In a large skillet, heat oil to medium heat. Sauté onion and garlic for 4-5 minutes.
- Add black beans and seasonings to skillet. Cook for 5-7 minutes until heated throughout.
- Using the back of a spoon, mash black beans to desired consistency. Stir and continue cooking.
- Add vegetable broth. Stir to combine. If the beans are too dry, add more broth to reach your desired consistency.
- Add goat cheese. Stir to combine.
- Serve hot with fresh cilantro and tortillas. Enjoy.
Sorry, but this is not the last you’ll hear from our Mexican viaje. Not even close. We’ve got another dish coming your way that combines all of our favorite parts of the cuisine (including these beans) and a full-blown blog post about the trip. Needless to say, you should definitely stay tuned.