Spicy Latin Black Beans - Easy! |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love Black Beans & Rice but wanted a Black Bean dish that was both spicy and saucy (not watery - it needs rice clinging power)! This is my variation of a traditional Black Bean dish and I think you'll truly enjoy. Serve this on top of plain white rice (Instant works if you're in a pinch) and Pernil Al Horno if it's a special occasion :) Ingredients:
2 (15 1/2 ounce) cans black beans, do not drain or rinse |
4 tablespoons olive oil |
4 garlic cloves, finely minced |
1 green bell pepper, diced small |
1 small cooking onion, diced small |
2 jalapeno peppers, diced |
1 1/2 cups water |
2 teaspoons dried oregano |
2 sazon goya with coriander and annatto, found in packets |
Directions:
1. In large braising pan, heat oil over medium heat.
2. Add garlic, bell pepper, onion and jalapeno. Saute until tender, about 10 minutes.
3. Add water, oregano, sazon, beans (use a spoon to get all of the contents of the can into the pan), and bring to a rapid boil stirring occasionally.
4. Reduce heat and simmer 15 to 20 minutes or until it has thickened to your preference.
5. Serve over white rice.
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