Let me tell you something…I LOVE BEANS! Black beans and white beans and pinto beans, oh my! Kidney beans and refried beans and lima beans…I don’t think I’ve met a bean I didn’t appreciate.
I always put beans in soups and stews, and also attempt to create flavorful side dishes using a variety of beans. Since we eat a lot of Mexican flavors, I was looking for a new way to kick up a black bean side dish.
Start by peeling and finely chopping two cloves of garlic.
I found a surprise can of chipotles in adobo in the pantry and decided to add those and build a big old mound of flavor.
Add to pot: olive oil, garlic, chipotles, cumin and paprika.
You can use as many chipotle peppers from the can as you want. If you’re not sure, chop up 2 or 3 and see how you like that heat. You can always add more as you cook if you want it to be a little more spicy. If you already know you want it hot, go for the whole can! We love the heat and the smokiness from the peppers.
Add chopped tomatoes, mix all together and cook for 1 minute.
Add vegetable stock and beans and let simmer down to yummy deliciousness.
You can use dried beans and prepare according to the package before adding at this step. Today I’m using canned black beans since I have them in the pantry and they’re ready to go.
They’re almost ready…
The tomatoes, garlic and chiles almost end up melting into the beans as it all simmers together.
Here are the finished beans on a tostada. YUM!! They are thick, smoky and spicy. You can taste the garlic and the cumin really pops giving the beans that signature Mexican flavor.
As you can see, I have used them on tostadas (recipe here) and they’re fantastic! I’ve used them as a dip with tortilla chips, as a filling in burritos and bowls. The possibilities are endless.
How will you try these beans? Do you like them spicy like we do?
- 2 15 oz cans black beans cooked dry beans are good too
- 1 tbsp olive oil
- 1 can chipotles in adobo
- 2 cloves garlic
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 cup vegetable stock
- 1/2 cup diced tomatoes can use a small can of diced tomatoes)
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Heat a pot to medium heat and add the oil.
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Add the garlic, onion powder, cumin, paprika and as many chipotles as you want to start with...or the whole can if you like it hot!
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Cook for 1-2 minutes.
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Add the tomatoes and cook another minute.
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Add the beans and vegetable stock and reduce to simmer for 10 minutes.
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TASTE! Adjust seasonings if necessary.
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Enjoy as a side dish, in a burrito bowl, on a tostada or as a dip!
Did you make these spice black beans? SHOW ME! Tag #mybusykitchen and I’ll share your pics and comments!
Thank you for stopping by My Busy Kitchen! 🙂 Tiffany
Missing from the instructions: when do you add the beans? After the spices but before tomatoes?
Hi Liz, I added the beans at the same time as the veg stock. Sorry about that – I’ve updated the recipe. I hope you try it and enjoy! – Tiffany