Hearty, hot and beany. And fresher and much better for you than that stuff in a jar.
You can easily double this recipe for a party and keep it warm in a small slow-cooker.
Ingredients:
For cooking:
1 can black beans (drain half the liquid)
1/4 cup chopped red onion
2 cloves minced garlic
1 Tablespoon jalapeno pepper (jarred or fresh, seeds removed and chopped)
1/4 cup chopped green pepper
1/2 cup pre-made salsa or picante
1 teaspoon ground cumin
1/2 teaspoon chili powder
Olive oil
Add later:
1/4 cup chopped green onions
1/2 cup shredded cheese (Jack, cheddar or Mexican blend)
1/4 to 1/3 cup chopped fresh cilantro
1 Tablespoon lime juice
Preparation:
Chop, mince and measure your ingredients as directed above. Eat any leftover cheese.
Cook & Serve:
In a large skillet or frying pan, heat 1 Tablespoon of oil over medium heat. Saute red onion, garlic, green pepper and jalapeno for 5-7 minutes or until everything is soft. Add beans and partially mash them with the back of your stirring spoon. Stir in salsa, cumin and chili powder, and turn up heat to medium-high. Cook for 5 minutes until liquid starts to thicken (simmer longer if you want it thicker). Remove pan from heat and mix in cheese, cilantro and lime juice -- top with green onions. Serve hot.
A Little Backstory:
This is one of those recipes I've had for years and years -- and it's evolved with every making. Hmm, could use more lime. Huh, wonder if I should add green peppers? Um, can't say that I care for the heat of habanero in this. If you like it extra spicy, throw in more jalapeno or a few shakes of hot sauce. Regardless, you're going to need a thick tortilla chip to handle the dipping.
If you have any leftovers (and that's a big IF!), mix in shredded chicken and serve over rice for a burrito bowl ... or roll into a tortilla and top with more cheese (350 oven for about 30 minutes) for an easy and portable Tex Mex lunch.
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