sassy n' smoky mexican style black beans
These tasty beans are a little sweet, a little smoky, and a little spicy! I created this recipe after enjoying some inspiring black beans at a wonderful Mexican restaurant in Charleston, SC. This simplified version is terrific as a side or a main dish with rice. Adjust as you cook, adding more ketchup for sweetness, or more salsa for heat. Heirloom, dried black beans add wonderful flavor and texture, but regular dried beans will work well too. (In a pinch used canned, but substitute water or stock for 1/2 cup reserved cooking liquid.)
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yield
4 -6
prep time
15 Min
cook time
35 Min
method
Stove Top
Ingredients For sassy n' smoky mexican style black beans
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2 cdrained, cooked dry black beans, 1/2 cup cooking liquid reserved
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1/2 cespressso or strong coffee
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1/3 cketchup
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1/2 csalsa casera (hot)
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2garlic cloves, minced
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2links smoked sausage such as hard chorizo, anduille or keilbasa
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salt and hot sauce to taste
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cilantro, queso fresco and lime for garnish
How To Make sassy n' smoky mexican style black beans
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1Place beans and reserved cooking liquid, espresso, ketchup, salsa and garlic in a heavy saucepan over medium high heat. Bring to simmer, reduce to low, and cook for 25-30 minutes, or until the sauce has reduced and the beans are tender. Note: The finished beans should be a little "soupy" .
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2While beans are simmering, slice the sausage into 1/4 inch thick pieces, and brown in a skillet over medium high heat. Add the sausage to the beans and continue to cook for about 10 minutes longer.
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3Season with salt and optional hot sauce to taste. Garnish with queso fresco, lime slices and cilantro, and serve!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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