Sunday, August 29, 2010

Spicy Black Beans

This dish is hearty, healthy, spicy, versatile, fast, and reheats well. Use as a side dish, in taco salad, in tacos, in breakfast burritos, and much more. You can add different peppers (sweet bell peppers instead of anaheims) or include other vegetables that you enjoy or have around. I've substituted leeks for onions in the past as well. If you have the time, you could also use dried beans.

Spicy Black Beans

2 14.5 ounce cans black beans, drained and rinsed
2 cloves of garlic, pressed
2 tablespoons extra virgin olive oil
3 large green anaheim peppers, seeded and chopped
1 chipotle pepper (canned in adobo), minced (add to taste)
1 small yellow onion, chopped fine
kosher salt

-Heat olive oil in a large skillet and add garlic and chipotle pepper. Add onion and pepper, season with salt, and sautée until the vegetables begin to soften, about 3-5 minutes. Add black beans and continue to cook until the beans are cooked through, about 2-4 minutes. Serve.

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