Photo: Andrew McCaul; Styling: Lynn Miller
We like this zesty, south-of-the-border side dish for picnics and outdoor get-togethers. Top with queso fresco and fresh cilantro for something truly special.
How to Make It
Step 1
Drain beans; place in slow cooker. Add onion and crushed garlic. Pour in enough water to cover. Cook, covered, until beans are tender, about 4 hours on high or 6 on low.
Step 2
Drain beans, reserving liquid. Use a potato masher, pastry blender or fork to work bean mixture into a thick, pulpy mass.
Step 3
Warm oil in a large pot over medium-high heat. Add minced garlic and jalapeño. Cook, stirring often, until softened, 3 to 5 minutes. Stir in mashed bean mixture and cook until warmed through, about 5 minutes. Add small amounts of reserved cooking liquid to thin as desired. Mixture should have the consistency of thick mashed potatoes.
Step 4
Remove from heat and stir in lime juice and zest. Season generously with salt and pepper. Top with queso fresco and chopped cilantro, if desired.
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