Spicy Latin Black Beans - Easy!
"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 :)"
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8
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
- In large braising pan, heat oil over medium heat.
- Add garlic, bell pepper, onion and jalapeno. Saute until tender, about 10 minutes.
- 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.
- Reduce heat and simmer 15 to 20 minutes or until it has thickened to your preference.
- Serve over white rice.
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RECIPE SUBMITTED BY
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