Un-Fried Coconut Black Beans

INGREDIENTS

• 1 can black beans, with liquid

• olive oil

• 2 cloves garlic, finely chopped

• 1 small red onion or ½ large red onion, finely chopped

• ⅛ teaspoon red pepper flakes

• 1 tablespoon virgin unrefined Coconut Oil

• cilantro, chopped, to top

DIRECTIONS

1. Coat the bottom of a small cooking pot with olive oil and place over medium heat.

2. Add onions and sauté until translucent, 3 minutes.

3. Add garlic and red pepper flakes and sauté for another minute.

4. Add beans and their liquid and let cook uncovered for about 5 minutes, or until they begin to thicken. 

5. In a food processor, Vitamix, or blender, pulse until beans are in an imperfect puree and still chunky.

6. Place back into pot, reheat to your liking and stir in coconut oil. 

Note: For use in Tlayudas, puree more. As a side to rice, puree less and leave more chunky.