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Mexican

Spicy Black Beans
Ingredients
1 bag (16 oz.) Goya Black Beans, covered in 2 inches of water and soaked overnight
2 Tbsp. Goya Extra Virgin Olive Oil
3 cups chopped onions
2 red bell peppers, seeded and chopped
1 Tbsp. minced garlic
1 Tbsp. ground cumin
1 Tbsp. Goya Chipotle Pepper in Adobo Sauce (about 1 chipotle with sauce)
1 qt. chicken broth
1 can (8 oz.) Goya Tomato Sauce
1 tsp. kosher salt or to taste
1/2 cup chopped fresh cilantro
Cacique Queso Blanco or Cotija Cheese, crumbled
Fresh lime wedges
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Spicy Black Beans

Spicy Black Beans

Spicy Black Beans
One Star Guiding Stars
  • Servings:Serves 6
  • Prep Time:10 minutes
  • Cook Time:105 minutes
directions
1. Drain beans; set aside.
2. Heat oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes, until soft. Stir in bell peppers and garlic; cook, stirring, 5 minutes more. Add cumin, chipotle pepper, black beans and chicken stock; bring to a boil over medium-high heat. Reduce heat, cover and simmer, stirring occasionally, 1 hour. Stir in tomato sauce and salt. Cover and cook 30 minutes, adding additional water if beans look dry. Adjust seasonings if desired.
3. Stir in chopped cilantro and serve with queso blanco and lime wedges.
 
 
 
 
 
 
 
 
 
 
 
 
 
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