2 TBLS oil
1 large onion, diced
4 garlic cloves, minced
2 tsp cumin
1 tsp ancho chile powder
2 cans black beans, rinsed and drained
1 can diced tomatoes
1 cup beer, any kind
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped fresh cilantro
juice from 1/2 lime
Heat the oil up in a saucepan. Add the onion and cook until golden brown. Add the garlic, cumin and ancho and cook for one minute more. Stir in the beans, tomatoes, beer and salt and pepper. Stir well. Let cook for about 15-20 minutes, or until most of the liquid is gone and the beans are very soft. Stir in the cilantro and finish the beans with a squeeze of lime. Or, use a crock pot…substitute 1 pound black beans for the canned. Add everything to the crock pot, as well as about 2 cups water. Turn to high, let cook about 4 hours or until the beans are very tender. Add more water, or beer, as needed to keep them moist and covered in liquid.
To make pickled onions:
2 cups water
3 TBLS red wine vinegar
2 TBLS sugar
1 tsp salt
1 big red onion, cut into crescents
Bring the water, vinegar, sugar, and salt to a boil. Add the onion and simmer for 3 minutes, or until crisp tender. Drain and chill.
To serve:
1 avocado
1 cup green pumpkin seeds
1 lime
1/4 cup chopped cilantro
sour cream
pickled onions
Dice the avocado and squeeze some lime or lemon juice on it to stop oxidation. Toast the pumpkin seeds in a hot skillet. Wedge the lime. Scoop rice into bowls, top with beans and serve topped with the toppings.
