Spicy Black Beans, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Spicy Black Beans

Cuisine: Fusion

For some, it’s hard to believe when I say that I had never eaten black beans growing up in a Mexican family out west! My mom only prepared pinto beans, strictly pinto beans. It was not until I was married and living in New York, where there is much more of a Puerto Rican community, that I discovered black beans. I absolutely love black beans! I eat them all the time now. They are delicious in salsas, soups, chilis and especially tasty when served over rice! Spicy Black Beans… Serve hot or at room temperature, like a salsa!

Ingredients

  • 2 cups black beans rinsed
  • 2 Roma tomatoes diced
  • 2 roasted serrano peppers, minced
  • 3 chiles de árbol crushed
  • 3 tablespoons fresh garlic, minced
  • 1 teaspoon cumin
  • 2 teaspoons tomato/chicken bouillon (I used Knorr)
  • salt and pepper
  • olive oil
  • 1/4 cup water
  • cilantro as garnish

Directions

  1. Heat 2 tablespoons of oil to medium heat, add the onions and cook for 3 to 4 minutes. Season with a pinch of salt and pepper. Add the garlic, serrano, chile de arbol and tomatoes, stir well to combine. Add the beans, bouillon, water, stir to combine.
  2. Cook for a few minutes to reduce liquid. Garnish with fresh cilantro before serving.

Chef Notes

If you want to temper the heat, make them mild by simply eliminating the chiles and substitute with green bell pepper or poblano pepper. If you like to cook your beans from scratch, simply soak 1 pound of black or pinto beans overnight. Drain the beans, cover with fresh water, add 1 bulb garlic and cook for 1½ to 2 hours or until beans are tender. Add salt once beans are tender.

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