RCP: Black Beans

I know many of you don't use canned beans, but for those who do, this one's for you. I jazzed up a can of black beans to go with last night's roast pork, based on flavors in my spicy black bean soup.

Black Beans

1 can black beans, drained and rinsed
1 TB olive oil
½ cup chopped onion
2 cloves garlic, minced
1 tsp. cumin
½ tsp. coriander
½ tsp. chili powder
½ tsp. red pepper flakes
1 cup water or chicken stock
Salt & pepper to taste

Sauté onion and garlic in olive oil over medium heat. When onions are tender and starting to brown, add water or stock and bring to a boil. Add beans and spices and simmer for 30-45 minutes or until they reach desired consistency.

That's very similar to how I make mine too, Linda. Of course, I really ramp up the chiles though!

I love love love black beans!

Yeah, I like spicy food, too, as long as it maintains flavor and is not just hot for the sake of seeing how much heat you can stand.

My soup is spicier than I made these beans.

I absolutely agree. Heat for the sake of heat is pointless.

I made your beans this weekend to go with my Oven Fry chicken....delicious. I added a tablespoon of Garlic Festival Chipotle BBQ Sauce with Lime.....we loved it.

,

I made your beans this weekend to go with my Oven Fry chicken....delicious. I added a tablespoon of Garlic Festival Chipotle BBQ Sauce with Lime.....we loved it.

Thanks Karen. I'm glad you enjoyed them. I bet the Garlic Festival Chipotle BBQ Sauce with Lime added a kick to it.
I have several different types of chili powder, and sometimes I use chipotle chili powder, especially in my soup.