Mexican Beans

By: Jared High

• 1 Medium red onion
• 1 Tbsp Taco seasoning
• 2 Tbsp Olive oil
• 1 16oz can Black or Kidney beans
• 1 Tbsp Soy sauce
• 1 Tbsp Red wine vinegar
• 1 Tbsp Better than Bullion Veggie Base
• Knife
• Cutting Board
• I high edged frying pan or pot
• Rubber Spatula/wooden spoon

I use these in place of meat for any Mexican dish, but you can use it in company with meat if you choose. 

Put the pan or pot over medium heat. Finely dice onions and add to dry hot skillet. Cook for about 4 min, until onions are browned and softened.

Add taco seasoning, mix, and let cook for an additional 2 min.

Add olive oil, mix, and let cook for an additional 2 min.

Add in beans with can liquid, soy sauce, red wine vinegar, and better than bullion. Turn heat up to med-high and cook down until liquid reduces by 50-70%. Remove from stovetop and serve. This also makes amazing leftovers.