I made more refried beans.
Beans with ginger and hoisin sauce.
Ginger and hoisin make the beans sweet, smoky and spicy.
Clara told me she could eat these beans for every meal.
These have a more Asian taste than the Limey Beans, they taste great piled into tortillas (or a large lettuce leaf) with brown rice, mango salsa, sour cream and black olives.
Both kids came back begging for more of the beans 20 minutes after we finished dinner.
Black Beans with Ginger
1 Tbsp olive oil
1 onion, minced
2 garlic cloves, minced and crushed
1-2 Tbsp grated ginger (I freeze my ginger to make it easier to grate)
1/2 tsp dried thyme
1-2 Tbsp Hoisin sauce
1/2 C vegetable broth
2 tins black beans
Heat oil in a med sauce pan. Add onion and cook on med heat until soft, about 8 mins.
Add garlic, ginger and thyme and cook on med another few minutes.
Stir in hoisin and broth.
Add beans and mash in with a potato masher. Simmer on low for 20 mins. Stir a few times.
Serve on a tortillas or large lettuce leaf. Top with brown rice, mango salsa, sour cream and olives.