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sassy n' smoky mexican style black beans

Recipe by
Krista Towns
Aiken, SC

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.)

yield 4 -6
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For sassy n' smoky mexican style black beans

  • 2 c
    drained, cooked dry black beans, 1/2 cup cooking liquid reserved
  • 1/2 c
    espressso or strong coffee
  • 1/3 c
  • 1/2 c
    salsa casera (hot)
  • 2
    garlic cloves, minced
  • 2
    links smoked sausage such as hard chorizo, anduille or keilbasa
  • salt and hot sauce to taste
  • cilantro, queso fresco and lime for garnish

How To Make sassy n' smoky mexican style black beans

  • 1
    Place 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" .
  • 2
     While 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.
  • 3
    Season with salt and optional hot sauce to taste. Garnish with queso fresco, lime slices and cilantro, and serve!

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