Monday, May 11, 2015

Spicy Black Beans

We're continuing our Cinco de Mayo celebration with some spicy black beans this week!  These beans pack a punch, so proceed with caution, but they are worth every fiery bite!  Serve them alongside your favorite Mexican dishes, use them as a taco or burrito topping, or even add them to a fiesta soup to add tons of flavor.  Beans are versatile, so play around with the spice blend and pepper choices according to your tastes!

1 tablespoon olive oil
1 onion, diced
1 green bell pepper, diced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon ground corriander
1 bay leaf
2 14-ounce cans black beans, rinsed and drained
1 14-ounce can diced tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1 cup water

Heat the olive oil in a large skillet over medium heat.  Add the onion and bell pepper.  Saute until translucent.  Stir in the spices and bay leaf and cook 2-3 minutes more.  Add the beans, tomatoes, salt and pepper, and water.  Bring to a low boil.  Reduce heat to simmer and cook 30 minutes.

Serves 6-8.

Recipe adapted from The Comfort Table, by Katie Lee.

2 comments:

  1. Hi Kate,
    Your Spicy Black Beans look wonderful! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday this week.
    Come Back Soon!
    Miz Helen

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  2. Looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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