Black Beans - A staple of the Latin Cuisine

Black beans are my favorite of all the beans out there. I love black beans and rice.  Called Moros y Cristianos in Spanish.  I can eat bowl after bowl of black bean dip.  And I take refried beans and spread them on a tortilla, top with scrambled eggs, salsa and cheese and put it all on a griddle to make a breakfast quesadilla.  But the best thing is to doctor up a can of black beans when you are in a pinch to make so many quick dishes for dinner and it is so easy to do.

Here is the basic recipe. To this we can add a few extra things to make subtle changes for a variety of uses.

Black Bean Side Dish
1 16oz can of black beans, not drained. - Goya brand is my favorite.
1/2 medium yellow onion finely chopped
1 garlic clove finely chopped
2 tbsp of olive oil
1 tsp ground cumin
Salt and pepper to taste.
6 sprigs of fresh cilantro roughly chopped.

In a small pot, add the olive oil and warm up.  Add the onion and stir until translucent.  Add the garlic and stir for another minute.  Don't let the garlic burn or else it tastes bitter.  Add the beans and stir.  Now add the cumin, salt and pepper to taste.  Let simmer for another minute.  Remove from the heat and add the cilantro and stir.  The cilantro will release its flavor and cook in the hot beans. 
Serve over white rice. 

Black Bean Sauce for Chicken
Have 4 fully cooked grilled chicken breasts ready.
Prepare recipe as above but add 1/4 cut pimento stuffed olives.  Add this at the same time you added the beans.  Once finished remove to cool for 5 minutes.
Transfer the beans to a food processor and rough chop the mixture.  Don't puree.
Place a bed of rice on a plate.  Place cooked chicken on top.  Chicken can also be cubed or shredded. Just use what you have around.  Top with black bean sauce. To add some more flavor and sprinkle green onions and diced tomatoes or add shredded cheddar cheese.  Top with jalapeno slices if you like it spicy.  Enjoy.