The Pioneer Woman Tasty Kitchen
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Black Beans with Salsa and Bacon

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These beans are a great side for your homemade Mexican-style meals.

Ingredients

  • 2 slices Bacon
  • 2 teaspoons Minced Fresh Garlic
  • 1 teaspoon Ground Cumin
  • 2 cans (15 Oz. Size) Black Beans, Rinsed And Drained
  • 1 cup Fire Roasted Tomato Salsa (or Other Red Salsa As Desired)
  • ¾ cups Water
  • Cilantro For Garnish, As Desired

Preparation

In a deep frying pan over medium heat, cook the bacon until some of the fat has been rendered. Don’t cook the bacon until crisp; it needs some life left in it.

Lower the heat to medium low and add the minced garlic and the cumin. Cook until very fragrant, stirring occasionally as needed. Be careful that the garlic does not burn.

Remove the pan from the heat and add the black beans, salsa, and water carefully to avoid splatters from the bacon fat in the pan. Stir well.

Return to heat and lightly simmer, covered, over medium low to medium heat for 15 minutes. Stir as needed to keep ingredients from sticking to the bottom of the pan. Add a little more water, if needed, to keep some liquid in the pan.

Garnish with cilantro as desired.

One Comment

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pattywalkerred on 7.24.2012

That looks delish and super easy. I am totally making that and will let you know how it comes out. I bet we’ll all like it! What a great dish to take to a potluck but also quick enough to throw together in no time!

One Review

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Dyedinthewoolcook on 5.6.2015

What a great black bean recipe! My family loved it. It’s easy and so delicious that next time I’m making a double batch. Make sure that you use a salsa that you love because it has a huge impact on the flavor of this dish. I used Frontera Jalapeno and Cilantro salsa when I made this recipe and it was great. That salsa is pretty mild so I added a bit of Hatch Chile that I had in the freezer. I’m sure that I will be making this often, like weekly, it’s that good. Thanks for the delicious and easy recipe.

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