Here is an easy and fast recipe if you don’t have time to make beans “de la olla” (of the pot). They are a healthy and delicious food typical in Latin cooking. The seasoning used in Costa Rica is Lizano sauce but it is something I don’t have. Instead I season them with Mexican chile adobo and the result is perfect. Half a cup of black beans provides 114 calories, 8 grams protein, 0.5 total fat, 20 grams carbohydrates, 7.5 grams fiber. (USDA National Nutrient Database).
1 can black beans (I use the seasoned kind because later I don’t have to add more salt)
1 tablespoon butter, unsalted (optional)
1 tomato, chopped or 1/4 cup crushed tomatoes with flavor such as fire roasted
1 chile chipotle in adobo sauce (these comes in a small can)
1-2 garlic cloves
In a skillet over medium heat, pour the beans and tomatoes and heat for about 5 minutes. Start mashing the beans with a spoon or masher. Reduce the heat if it starts to stick to the pan. Add butter, this will give it a good consistency. Keep mashing the beans and stir for another 10 minutes until most of the water has evaporated but not all. Meanwhile, take half the beans from the pan and one chipotle in adobo and garlic in a blender and pulse a few times. Return this mixture to skillet and mix well. Serve with cotija cheese and tortilla chips. That’s it!