Inspired by a delicious bean burrito at one of the million Mexican restaurants in North Carolina, but without all the slow-cooker crap and fat. Also I don't care for pinto beans much. So! Here are tasty mushy black beans for fillings or over rice. You can use less jalapeno if you are a sissy. Also you can forgo the mashing and serve them whole-bean style! Lumpy goodness!
The Innies (or, things you are going to put "in" to one another)
1 tablespoon olive oil
2 medium fresh jalapeno, diced
1/2 medium onion, diced
2 cloves garlic, diced
2 can (15 oz each) black beans
1/2 teaspoon cumin powder
2 teaspoons salt
The Way (not to be confused with the Tao)
Heat olive oil in a medium saucepan over medium heat for about one minutes. Add the jalepeno, onion, and garlic. Cook until the onion is slightly translucent (about 5 minutes).
Mix in the beans and the spices. Continue to heat, stirring occasionally, for 5 minutes.
Remove from heat and, using an electric mixer, beat until all of the beans have broken up (mixture will not be completely smooth). Adjust spices to your taste!
For a completely smooth texture, you can skip the beater and put the mixture into a food processor, but you will have to wait about 10 minutes for them to cool.
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