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.

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Rating: 
Average: 4 (1 vote)
Serves: 
Makes 4 servings
Cuisine: 
CaribbeanLatin AmericanMexicanNew American
Solution: 
easybudgetmake aheadfasthealthy
Dietary Consideration: 
gluten-freelow fat
Source: 
Gluten Free