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Spicy Black Beans
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Description
See my recipe box—serve these with a Burrito Bowl meal. Or simply serve the beans over hot cooked rice for a meatless meal.
Ingredients
- ½ cups Butter
- 2 whole Onions, Finely Diced
- 1 whole Green Bell Pepper, Diced (optional)
- 1 whole Jalapeno Pepper, Seeded, Finely Diced, Optional
- 2 Tablespoons Minced Garlic
- 4 cans (540ml Size) Black Beans, Drained And Rinsed
- 1 Tablespoon Chili Powder
- 1 Tablespoon Garlic Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- ¼ teaspoons Cayenne Pepper
- 1 teaspoon Salt
- 1 can (156ml Size) Tomato Paste
- 1 cup Fresh Cilantro, Chopped Fine (optional, Can Also Use 2 Tablespoons Dried)
Preparation
In a Dutch oven over low heat, melt butter and saute onion, pepper, and garlic in the butter. Saute 10 minutes then add remaining ingredients except cilantro. Simmer 20–60 minutes to allow flavors to blend. Stir in cilantro before serving.
Alternatively, stir sauteed onion mixture with remaining ingredients except cilantro in a slow cooker. Cook on low heat for 2–6 hours. Stir in cilantro before serving.
Notes:
• You can adjust the beans to 3 or 5 cans without affecting the flavor.
• Omit the jalapeno and cayenne pepper if you are serving kids who don’t like spicy food.
• Add up to 1 cup water if you want the beans to have more sauce.
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