I am proud of being Mexican-American. It is something that has always been something to feel proud of. Despite a lot of hatred right now in the United States towards Mexicans, I never falter to tell people of my heritage. One of the most fun things that happens when one of your parents is from another country is the cooking. Passing of of family recipes that are traditional or a little different. It is something that makes my husband very happy. His favorite type of food is Mexican. (How lucky for him right?) So I make him happy sometimes and make dishes that my mom taught me how to make. She is an excellent cook so when she comes to visit we always have her make some food for us. Last time when she was here, in July, she made a big batch of Chicken Mole. (One of the family favorites.) We froze the leftovers and have slowly been eating away. Now all that is left is the sauce, and as my Dad strictly instructed me, "Do not throw that sauce away! You can use it for putting over rice or just for soaking bread, but NEVER throw it away!" Then he smiled.
One of Patrick, and now London's, favorite foods is black beans. Patrick spent some time in Guatemala and when he came back could not find black beans like they made them there. Then he met me and ate my black beans, and that's where he fell in love, among other things I hope. :) His love of black beans has been passed on to London who would and could eat nothing but black beans forever. I figure this is dangerous to pass this recipe along but I thought what they heck! Why not?! So here it goes:
1/4 chopped medium onion
olive oil, or canola
1 can of black beans
1 tsp dried Mexican oregano, if you can't find it just use regular dried italian oregano
Heat your oil on medium high heat. Add onion and saute until soft. Add your can of beans. (Liquid and all.) Add salt to taste and oregano. Let simmer on low heat.
When you are just about ready to eat mash your beans with a potato masher. Serve and enjoy!
When we ate these we ate them on Tostadas but you can serve as a side, with tacos or however you want. I like to use the less sodium beans because I add my own salt to taste. You can also use dried black beans. Just soak your beans overnight and then when ready to cook drain and rinse. Add some liquid to the pan when you add your beans. Just enough to get the bottom of the pan wet and a little more. Too much will make your beans runny, so add slowly and then when you mash if you need to add a little more then do it as you mash until you reach your desired consistency.
I hope you enjoy these as much as we do.