Spicy Black Beans Recipe

I always have a can of black beans in the pantry, ready to turn into a side dish, a soup, or even a bean dip. This easy version can be whipped up in less than 10 minutes. If you want the beans a little less spicy, cut the chili powder in half. These beans are great with Southwestern dishes such as tacos, fajitas, or Southwestern‐style wraps.

Ingredients

1 gluten‐free, low‐sodium chicken broth, Swanson's Natural Goodness, or homemade

1
can of
(4 to 5 ounces) black beans, drained and rinsed

1
tablespoon of
Extra‐virgin olive oil

1
Smoked pork chop, bone removed and extra fat trimmed, cut into /2‐inch cubes

1
teaspoon of
Dried minced onion

2
Garlic cloves, minced

1
Bay leaf

1/4
teaspoon of
Freshly ground black pepper

1
tablespoon of
Chopped fresh cilantro, for garnish

Preparation Instructions

In a heavy medium saucepan combine the beans, broth, oil, pork, onion, garlic, bay leaf, salt and pepper. Bring to a boil over medium‐high heat, reduce heat to low and cook, covered, 15 minutes. Remove bay leaf and serve hot, garnished with cilantro.

Add new comment
For your protection, ensure that no personally identifiable information (like full name or email address) is submitted.

If you're a real person, leave this box blank.
CAPTCHA
This question is to prevent automated spam submissions.
3 + 0 =
Solve this simple math problem and enter the result. E.g. for 1+3, enter 4.

Your Privacy

Trust is a cornerstone of our corporate mission, and the success of our business depends on it. P&G is committed to maintaining your trust by protecting personal information we collect about you, our consumers.
Our Privacy Policy
Rating: 
Average: 4 (1 vote)
Serves: 
Makes 4 servings
Cuisine: 
CaribbeanLatin AmericanMexicanNew American
Solution: 
easybudgetmake aheadfasthealthy
Dietary Consideration: 
gluten-freelow fat
Source: 
Gluten Free