Jeremy's Black Beans

Adapted from the chapter Beans and Me by Jeremy Jackson in Alone in the Kitchen with an Eggplant by Jenni-Ferrari-Adler

Jeremy's Black Beans 
Adapted from the chapter Beans and Me by Jeremy Jackson in Alone in the Kitchen with an Eggplant by Jenni-Ferrari-Adler

1 tablespoon olive oil
1 small white onion, chopped
1 clove garlic, minced
1 15-ounce can of black beans with their liquid
Salt and pepper
Top with sour cream (optional)

Heat the olive oil over medium heat in a 2-quart saucepan.  Add the onion, and cook until the onion starts to brown.  Add the garlic, and, stirring, cook for 1 minute more, being careful not to let the garlic burn.

Add the beans with all the liquid in the can, stir, and lower the heat.

Simmer for about 20 minutes, stirring every now and then so the beans don't stick to the bottom of the pan.  The liquid will thicken a little.

Jeremy Jackson serves these beans over cornbread, which I am sure is delicious.  But I serve them over rice.

These go especially well with roasted chicken or thin pork chops, grilled.  For a delicious and beautiful meal, you can serve guacamole on the plate as a condiment.