Mashed black beans cooked in a decent amount of lard or oil along with aromatics and spices get transformed into a satisfying Mexican staple with big flavor! Top with crumbled cotija for an irresistibly cheesy finish.
Heat 1/4 cup lard or vegetable oil in a large skillet over medium heat.
Add 1/2 diced onion and cook, stirring, until soft, about 3 minutes.
Add two 15-ounce cans black beans (drained), 1 cup chicken broth and 1/2 teaspoon dried Mexican oregano. Cook, lightly mashing the beans, until the liquid is absorbed, about 5 minutes.
Add 1 more cup chicken broth and cook until slightly saucy, about 7 minutes. (Stir in a splash of water if the beans are too thick.)
Season with salt and pepper and top with crumbled Cotija cheese.
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Photograph by Linda Xiao
Courtesy of Food Network Magazine
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