Mexican Black Beans

# of servings:  4	Soak Time:  4 hrs (optional)
Preparation Time:  10 mins	Cook Time:  20 mins (or) 1 hr (optional)

This nutritious Mexican staple is very easy to make and delicious to relish!  Can be eaten with Mexican rice or on the side with other Mexican entrees.

Ingredients:

• Black beans - 1 can (or) 1 cup soaked and cooked 
• Tomato puree - 1 cup (or) 2 medium sized
• Ginger - 1 inch
• Garlic - 8-10 cloves
• Onion - 1 medium
• Salt
• Red chili powder - 0.5 tsp
• Coriander and cumin powder - 1 tsp
• Coriander leaves - 2 tbsp
• Lemon - 0.5 of a lemon

Method:

• If using black beans from a can, drain and rinse the beans  
• (Or) If using dry beans that are soaked, rinse and cook with salt in a pressure cooker ('Bean' mode in IP) 
• Puree the tomatoes without adding any extra water
• Finely chop ginger and garlic
• Chop onions
• In a little oil, saute ginger, garlic and onions
• When the onions change color, add coriander-cumin powder, red chili powder and salt
• When the raw smell is gone, add tomato puree and cook till oil starts separating
• Add a fistful of black beans and mash in the vessel itself
• Add the rest of the beans, along with 2 cups of water
• Cover and bring to boil till oil starts separating again
• Simmer and let it cook for at least 10 mins
• Garnish with coriander leaves and lemon juice
• Serve hot with Mexican rice or as a side with any prefered Mexican dishes 

Tips and Tricks:

• Mashing a few beans will help thicken the gravy
• Covering and letting it simmer for long will make the gravy thicker and tastier

Pictures: 

Final Outcome: