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!
For my THV11 segment this week, I made Puffy Tacos (Have you made those yet?). Hubby got to have those for a couple of meals in the days prior to the show because I had to practice, y’all.
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.
THV11’s Laura Monteverdi. How does she manage to be so cute so EARLY?
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.
Ingredients
- 2 Tablespoons olive oil
- 1 1/2 cups chopped onion
- 1 cup chopped bell pepper, preferably red
- 1 jalapeño, seeded and minced (may use less)
- 1 Tablespoon cumin seed
- 3 garlic cloves, minced
- 1 teaspoon ground chipotle pepper
- 2 teaspoons chipotle in adobo (mashed)
- 1 can Rotel, preferably Hot, drained
- 2 15-ounce cans black beans, drained and rinsed
- 1/2 cup chopped cilantro
- salt and pepper to taste
Instructions
- In a large skillet, heat oil over medium-high heat. Add onion, bell pepper and jalapeño, cooking til tender, about 4-5 minutes.
- Add cumin seed and minced garlic, cook 2-3 minutes. Stir often.
- Add ground chipotle, chipotle in adobo and Rotel. Mix thoroughly.
- Add black beans; reduce heat to medium-low and allow to simmer at least 15 minutes. Add cilantro and stir well to combine.
- Season to taste with salt and pepper.
