Every week while I’m menu planning and making my lists I say, “Hey husband, what sounds good for dinner this week?”
And just about every week I get an answer that sounds something like this…
“Let’s do tacos.”
Or, “Enchiladas, yeah, that sounds good.”
Or, “What about fajitas?”
Pretty much anything that can be wrapped in a tortilla and drowned in hot sauce. (That might slim down the list for you, but around here, chicken noodle soup can meet those qualifications…)
It’s true. Don’t let that blonde hair and blue eyes fool you. He’s Latin at heart. And so is his palette. (And baby got that gene.)
But whether or not you sympathize with my struggles at keeping salsa in the fridge, I think you’re going to like this little side dish. It’s the kind of side dish that ends up on our black-bean-lovin’ table just about every week.
Yes, they’re canned beans, but when you’re done, they don’t taste like canned beans. They add lovely pop of color to any plate-and they’re fantastically simple.
We eat ours with lots of Latin flavored main dishes, but they’re also a perfect compliment to fresh grilled meat (steak, chicken, fish, you name it!). I love to olive oil, salt & pepper some salmon, throw it on the grill with some asparagus and serve it all up with these beans.
It’s a winner of a side dish.
- 2 Cans Black Beans, drained and rinsed
- 1/2 T olive oil
- 1 C diced onion
- 2-3 garlic cloves, pressed or finely minced
- 1 C chicken broth
- 1 red bell pepper, diced
- 1 (4 oz.) can of diced green chiles
- 1/4 t cumin
- 1/4 t oregano
- 1/2 t salt
- 1/4 t pepper
- In a saucepan on the stove, heat the olive oil to med-high heat.
- Saute onions, bell pepper and garlic for about 5 minutes.
- Add beans, broth, green chiles and remaining seasonings and bring to a boil.
- Reduce heat to a low simmer and simmer for about 10 minutes, stirring occasionally.
- I like to grab a potato masher or just the back of a spoon and mash the beans a bit to thicken up the sauce. If you want a more soupy consistency, just add a little more broth.