Our Best Bites’ Quick & Easy Black Beans

Let me just start by saying that I am huge fans of Our Best Bites! Sara and Kate are two moms who love to cook. Their recipes are a good mix of quick and easy, healthy, and fun to make. I’ve been following them for about a year and have loved every recipe of theirs I’ve tried.

Alright, now on to the food! I love black beans and I happened to be looking for a good go-to recipe based on canned beans that I could incorporate into my taco night menu. My brother is a vegetarian, so veggie tacos were something that I’d been wanting to make for a family dinner (hint – next and last of this Mexican series of posts!). I happened to be looking at Sara and Kate’s site and found this recipe. I modified it a bit to my liking and we make these at least once a month at our house. I use two big cans of beans and we eat off that batch all week in nachos, tacos, and quesadillas. These are even great served as a dip with chips.

You’ll need:

  • Olive oil
  • 1 red onion
  • 2 red fresno peppers
  • 1 serrano pepper
  • 3 cloves garlic, finely chopped
  • 2 tbs. cumin
  • 1 1/2 tsp. coriander
  • 1 1/2 tsp. oregano
  • 1/2 tsp. chipotle powder
  • Salt
  • Pepper
  • 2 32 oz. cans of black beans, drained and rinsed
  • 1 – 1/2 cups of chicken broth
Heat the olive oil in a large pot or dutch oven over medium heat.  Start by dicing the onion and peppers and saute for about 5 minutes with 1 tsp salt and 1/2 tsp pepper until they’ve softened. I use two red fresno and 1 serrano for a good amount of heat. It’s not too much, but just right. If you have kids who dont like it spicy, feel free to omit one or all.
Once they’re starting to turn translucent, add the spices and garlic and stir until fragrant. Stir in the black beans and add the chicken broth. Bring to a boil and then simmer for about 30 minutes. Mash them with the back of a spoon or a potato masher  until you get them to the consistency you want. You can keep these over low heat until you’re ready to serve!
Buon appetito!

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