This Spicy Black Beans Recipe turns an inexpensive bag of dried beans into a large bowl of super flavorful and creamy black beans. Makes a great side dish for any Mexican meal.
Top with red onion, pickled jalapeno slices, cilantro, and a little cotija cheese and you’ll swear you never tasted black beans so good. Since beans by themselves are very bland, I think they are an ideal food for making really spicy.
These beans get heat from a couple of sources. There’s 3 diced jalapeno peppers, some chili powder and chipotle TABASCO Sauce. If you haven’t tried Chipotle TABASCO Sauce, try it. It is by far my favorite flavor of TABASCO Sauce. I almost can’t eat scrambled eggs without it. What I love about it is it has a wonderful smokey flavor and it is less spicy than regular TABASCO. That means wou can add a whole lot more without it getting flaming hot. 🙂
Naturally, a chipotle-flavored hot sauce goes fantastically with anything Mexican. If you don’t have Chipotle TABASCO Sauce, I would use Cholula hot sauce and a chipotle chili powder so you at least get some of the smokey chipotle flavor.
You will need to plan ahead to soak the beans for 8 hours. Then they will slow cook for 2 1/2 hours during which they break down some and turn the cooking liquid into a thick gravy. So good!
These Spicy Black Beans will make a great side to any Mexican meal. They go great with quesadillas, tacos, and burritos!
Try These Other Mexican Sides:
- Mexican Coleslaw
- Mexican Rice
- Mexican Chorizo Rice
Spicy Black Beans
- 1 pound dried black beans
- 1 (32-ounce) container chicken broth
- 1 sweet or yellow onion, sliced
- 3 diced jalapenos
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 bay leaf
- 1 teaspoon chipotle Tabasco sauce
- lime juice
- sliced red onion, pickled jalapenos, and crumbled Cotija cheese for serving
Place black beans in a large bowl and cover with 2 inches of water. Let soak for 8 hours. Drain.
Combine drained beans, chicken broth, onion, jalapeno, garlic, cumin, chili powder, bay leaf, and Tabasco sauce in a Dutch oven.
Bring to a boil. Reduce heat, cover, and simmer for 2 hours, stirring occasionally.
Uncover and simmer for another 30 minutes. Add a little water if they get too thick before the beans are tender.
Season to taste with salt and pepper and add lime juice.
Serve with red onion, pickled jalapenos, and crumbled cotija cheese.
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Original source: https://spicysouthernkitchen.com/spicy-black-beans-recipe/