I love beans. Breakfast, lunch or dinner – I would like a side of beans, please. One of my favorite simple breakfasts, in fact, is a dish of over-easy eggs with some black beans and spicy green salsa on the side. Yum. But that’s neither here nor there (even though these stewed beans are great with eggs the next day…as I had this morning). These quick stewed black beans are a perfect side dish to anything even remotely tex-mex flavored. I will be making these often.
Stewed Black Beans
Adapted from The Galley Gourmet
What I used:
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced or grated
1 jarred (or fresh) roasted red bell pepper, diced
15-oz can reduced sodium black beans, drained and rinsed
15-oz can black refried beans (I like the kind from Trader Joe’s with the jalapenos in it)
1/4-1/2 cup reduced sodium chicken broth
- 1/2 tsp chili powder
- juice from 1/2 lime
- salt, pepper
What I did:
- Heat the oil over medium heat in a medium skillet or saucepan that has a tight fitting lid. Add the onion, season with a sprinkle of salt, and cook for 5-10 minutes until tender. Add the garlic and cook for an additional minute or two until fragrant.
- Add in the roasted pepper and the two cans of beans, chili powder, and 1/4 cup chicken broth, stirring to combine. Cover and cook for 10 minutes, adding more chicken broth if it seems to dry out at all. Season with salt, pepper, and a squeeze of lime before serving.