Short-Cut Black Beans


I love black beans. They can be added to salads, made into soups or as a side over rice. Usually, I start with dried beans but for this recipe, I opted to use canned to speed up the process. This short-cut version is just as delicious. If you add a little more liquid you can even enjoy this as a soup.


Ingredients for Short-Cut Black Beans:


2 29- ounce cans Black Beans, rinsed and drained

1 1/2 cups water

1 cup finely diced white onion

1 cup diced red bell pepper

6 cloves garlic, minced

2 tablespoons chopped alcaparrado

1 teaspoon dried oregano

1 bay leaf

2 tablespoons dry sherry

1/2 teaspoon hot sauce


Time-Saving Tip: The beans can be made in advance and reheated. If they seem too thick just add a little water.


Let's see what we need.

Now to prepare the beans.


Add all of the ingredients in a medium-sized pot except for the sherry, hot sauce, and salt. Give them a good stir and bring to a simmer.


Partially cover the pot and cook for 20 minutes. Remove the lid and continue cooking another 5-10 minutes or until the liquid has reduced a little. Once cooked turn off the heat and stir in the sherry and hot sauce Season with salt as needed.


It's ready! These beans are really delicious. The touch of sherry really brings all o the flavors together. This is a great side dish or when served with rice and a salad make a great vegetarian option for any meal.


Enjoy!

2018 Cranberry Walk