Creamy Beans

Stop what you’re doing right now, go to your kitchen cabinet and find a can of black beans or pinto beans. If you do not have any, please go buy a can and come back home immediately. Make this recipe, take a spoonful, and join me in disbelief that canned beans can be so freaking good. We all know that butter makes everything better, but who knew that a pat of butter and some extra cooking time could transform a boring can of beans into beans that make you go “oh wow....oh WOW...no way!”

I found this recipe on a very well known food blog called Orangette and it’s adapted from the blogger’s cousin's recipe. I’m so glad I saw it and made it the same night. Waste no time. Make it now and save yourself from boring beans forever.

RECIPE (recipe pulled from Orangette http://orangette.blogspot.com/2015/03/the-bean-doctor.html)

Makes 1 large or 2 small servings

1 (16 ounce) can black or pinto beans, including liquid

1 tablespoon butter

1 small clove garlic, minced or pressed

10 dashes hot sauce

Coarse salt, to taste

1. Pour the beans, liquid and all, into a medium saucepan. Add the butter, garlic and hot sauce and mix well over medium-high heat, until simmering.

2. Lower the heat to get a very gentle simmer. Cook, stirring occasionally, until the liquid is reduced down by about half and is thick and creamy, about 20 minutes or more if needed. Note that the beans will thicken even more as they cool. Add salt to taste and serve hot.