This Spicy Black Beans Recipe turns an inexpensive bag of dried beans into a large bowl of super flavorful and creamy black beans. Makes a great side dish for any Mexican meal.
Top with red onion, pickled jalapeno slices, cilantro, and a little cotija cheese and you’ll swear you never tasted black beans so good. Since beans by themselves are very bland, I think they are an ideal food for making really spicy.
These beans get heat from a couple of sources. There’s 3 diced jalapeno peppers, some chili powder and chipotle TABASCO Sauce. If you haven’t tried Chipotle TABASCO Sauce, try it. It is by far my favorite flavor of TABASCO Sauce. I almost can’t eat scrambled eggs without it. What I love about it is it has a wonderful smokey flavor and it is less spicy than regular TABASCO. That means wou can add a whole lot more without it getting flaming hot.
Black Beans– you will need 1 pound of dried black beans.
Chicken Broth– vegetable broth can be used if you want to make it vegetarian.
Onion– either sweet or yellow.
Jalapenos– I find 3 to be just the right amount. Use fewer if you want your beans less spicy.
Garlic Cloves– can substitute a teaspoon of garlic powder.
Ground Cumin– adds a nice earthy flavor.
Chili Powder– use a regular chili powder or ancho or chipotle chili powder for more flavor.
Bay Leaf– adds additional flavor.
Chipotle TABASCO Sauce– by far my favorite TABASCO sauce and so good with anything Mexican. You can substitute with another hot sauce. Cholulu is a good choice.
Lime Juice– acidity brings out the other flavors.
Naturally, a chipotle-flavored hot sauce goes fantastically with anything Mexican. If you don’t have Chipotle TABASCO Sauce, I would use Cholula hot sauce and a chipotle chili powder so you at least get some of the smokey chipotle flavor.
You will need to plan ahead to soak the beans for 8 hours. Then they will slow cook for 2 1/2 hours during which they break down some and turn the cooking liquid into a thick gravy. So good!
These Spicy Black Beans will make a great side to any Mexican meal. They go great with quesadillas, tacos, and burritos! I especially love them with Baked Chicken Chimichangas and Lightened Up Salsa Verde Enchiladas. When serving them, I like to top them with diced red onion, pickled jalapenos, chopped fresh cilantro, and crumbled Cotija cheese.
Vegetable broth can be used to make this recipe vegetarian.
Nutritional info is provided as an estimate only and will vary based on brands of products used.
Originally published April 18, 2020.
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