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Prep time
20 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
This is the black bean recipe that can be served with rice and enchiladas or quesadillas. It can serve as a taco or enchilada filling. It is great as a cold salad with rice, pickled vegetables and hot sauce. It can be spread on toast with cheese melted over it or some chopped vegetables/tomatoes. It is great with eggs and tortillas in the morning for huevos rancheros....every occasion. My inspiration was to take the bland, afterthought beans from restaurants and turn them into a richly flavored, healthy, vegetable-centric dish. —Barry Goff
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Ingredients
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1
13.5 oz can of black beans or equivalent homemade
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1
Medium carrot diced
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1/2
Medium red pepper diced
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1
Medium red or yellow onion diced
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3
slices smokey canadian bacon
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3
Cloves of garlic chopped
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2 tablespoons
olive oil
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1 teaspoon
salt
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2-3 dashes
Favorite hot sauce or to taste
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1
Alternate: make it vegetarian by leaving out the bacon and hot sauce and using an ancho chili for the smoky, sweet heat
Directions
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Add olive oil to a pan and sauté the bacon on medium heat until there is a bit of caramelization on both sides. Remove from the pan.
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Add all of the chopped vegetables except for the garlic and add the salt. Sauté until the onion is translucent and the other vegetables have softened. Add the chopped garlic and continue cooking until the garlic is fragrant but not browned.
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Put in the can of black beans and any liquid in the can. Rinse out the can with about a half cup of water and add that to the pan. Chop the bacon and put it in the pan along with two tablespoons of pomegranate molasses and the hot sauce.
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Cook over low heat covered for about 40 minutes. Remove the cover and taste for hot sauce and salt. The liquid in the pan should be slightly syrupy. If it is still a watery liquid, continue cooking for a few more minutes to reduce the liquid to a syrupy state.
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