Black Beans, Restaurant Style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 (15-ounce) cans black beans, rinsed
1 1/2 cups chicken broth
2 slices bacon, chopped
1 onion, chopped fine
1 bell pepper (any color), chopped small
1 jalapeņo chile, stemmed, seeded, and minced
3 garlic cloves, minced
1 tsp ground cumin
1 Tbs lime juice
Salt and pepper
2 ounces queso fresco or cotija cheese, crumbled (I prefer cotija)
2 Tbs chopped fresh cilantro
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Directions: |
Directions:1. Put 1 1/2 cups of beans and all the broth in a food processor or blender. (It's easiest to put it all in a 4 cup measuring cup and use a hand immersion blender.) Blend/process into a coarse paste (about 20 seconds). Cook bacon in medium saucepan over medium heat until crisp (5-8 minutes). Use a slotted spoon to take bacon out and put it on a plate with a paper towel to drain.
2. To the bacon fat, add onion, bell pepper, and jalapeņo. Cook over medium heat until onion is soft (about 5 minutes). Stir in garlic and cumin. Cook, stirring constantly, for 30 seconds. Stir in bean/broth paste and the rest of the beans. Cook, stirring often, until well combined and thickened slightly (15-20 min).
3. Remove from heat. Stir in bacon, lime juice, and salt and pepper (to taste). Garnish with cheese and cilantro. |
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Personal
Notes: |
Personal
Notes: These beans are delicious. I love to eat them with other Mexican food, or just in a bowl with lots of cotija cheese and cilantro on top. This recipe is easy to double. This is adapted from an America's test kitchen recipe.
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