- 2 garlic cloves, minced
- 1 or 2 tablespoons of olive oil
- about 2 cups of black beans with liquid
Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute. Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
Continue to cook, stirring occasionally, until mixture is hot. Stir in enough of water to thin to a creamy consistency. Add about a teaspoon of cumin and coriander.
The consistency was great smoother than my mashed potatoes.
