Refried Black Beans with Oregano
Use these quick and tasty beans in wraps, quesadillas, or on nachos.
- Yield: Makes 1 1/2 cups
Source: Whole Living, April 2011
- 1 tablespoon olive oil
- 1 clove minced garlic
- 1 chopped shallot
- 1/4 teaspoon dried oregano
- 1 15-ounce can black beans (with liquid)
- Salt and ground black pepper
Heat olive oil in a medium saucepan over medium heat. Saute garlic and shallot until tender, about 5 minutes. Add oregano and beans (with liquid). Bring to a boil. Mash beans with the back of a wooden spoon and cook until slightly thickened, 2 to 4 minutes. Season with salt and black pepper.