I love black beans, Hubby, not so much. This is the man who dearly loves his pinto beans, so go figure on the black ones!
When I made this earlier this week, I stirred up a batch of these Spicy Black Beans to have as a side dish. It’s one of those “create as you go” recipes. I know you have those as well, right?
As usual when it comes to Tex-Mex, I started with the classic trio: onions, bell pepper and a jalapeño. I suppose that’s like the holy trinity of Tex-Mex cooking.
We like the flavor cumin adds to just about any dish, but with the addition of cumin seeds and cilantro, that flavor was intensified. If you’re not a cilantro fan, you can leave it out, but I encourage you to include the cumin seeds and ground cumin.
Because I was headed to THV11 the next day, I made this with 2 cans of drained and rinsed black beans, but you could certainly cut the recipe in half. Also, I used the Hot variety of Rotel, but that is a matter of choice. Be sure to drain the juice because you do not need that added liquid.
Hubby declared this black bean preparation a winner as did I. I added some to the picadillo filling for my Puffy Taco serving. It was also great when combined with Heather’s Cilantro Lime Rice, a Riceland Rice post.