In the 90’s I used to have a store and cafe in Dallas called Fresh Start Market. These black beans were so popular that we made huge stockpots full from scratch every other day. This is a scaled down version of that recipe… minus sorting through 10-pound boxes of dried beans.
- 1 tablespoon bacon grease or extra virgin olive oil
- 1 cup finely diced white onion
- 2 garlic cloves, minced
- 2 (15 ounce) cans no-salt added organic black beans, drained
- 1 (15 ounce) can petite diced tomatoes
- 1 (4 ounce) can diced green chilies
- 2 tablespoon diced pickled jalapenos (nacho rings)
- ¼ cup finely chopped fresh cilantro
- 1 lime
- Heat bacon grease or oil in a large sauce pan. When the it is hot and the onions and saute for 3 to 4 minutes. Add the garlic and sate for 1 minute more. Add the black beans, tomatoes, chilies and jalapenos. Bring to a boil and turn down heat to simmer for 15 minutes. Stir in the the cilantro and the juice from half a lime. Taste and adjust seasoning with salt and more lime juice, if necessary. Remove and serve hot.
Cheers and Happy Grilling!
It looks great, but doesn’t there need to be some stock or something in there?
Jeff Parker says
I find that there is enough juice in the canned tomatoes for how wet I want them. This is a quick cook method, but if I were to cook them longer, it would be necessary to add more liquid. Additionally, you could add some stock if you prefer them to be more juicy or soupy.
Ted Luoma says
Those beans look really good. I could eat them all day.
Jeff Parker says
Thanks, Ted! I have a friend who made them yesterday for her family and she said that the beans were the best they’d ever had! 🙂 Please let me know if you give them a try. Cheers – Jeff