Black beans (see recipe for dry beans)

Prep Time: 5-10 minutes
Servings: 5-8
Cooking Time: 20-25 minutes

2 cans of black beans (24oz), drained
2 cans of water (24 oz)
1 Maggi chicken buoillon
A pinch of freshly ground black pepper
1 tablespoon of Hunt's tomato paste
1/4 teaspoon of white vinegar
4 tablespoon of olive oil
Salt (to taste)

1/4 onion, finely chopped
2 garlic cloves, finely minced
1/4 teaspoon of oregano
2-3 sprigs of cilantro
2 twigs of thyme
2 aji gustosos

TIP: slightly mash 1 can of beans for extra texture

TIP: Drain the water to reduce the sodium level



Blend the last 5 ingredients until smooth

In low-medium heat, in a pot, sauté the herbal blend, black pepper and tomato paste for 1-2 minutes. Then add the beans. Saute for 1-2 minutes

Add water, chicken buoillon and vinegar and cook for  15-20 minutes

Serve with white rice