The tastiest way to spruce up canned black beans! A one-pot dish featuring bacon, peppers, onions, and black beans. Perfect for both weeknights and entertaining!
When my favorite cookbook author, Rick Rodgers, came out with the Big Book of Sides, I was all over it. A comfort food writer offering up an endless bounty of side dishes? Yes, please. I could live on side dishes alone. I found a hidden gem amongst the pages called black bean sofrito. The recipe called for canned black beans, canned tomatoes and a mixture of bacon, peppers, and onions, and it was right up my Tex-Mex lovin’ alley.
Like most recipes over a course of time, Mr. Rodger’s recipe morphed into one of my very own. The canned black beans, of course, remained. They are mainly what makes this recipe such a cinch to whip up, but I cut back on a few of the original recipe’s ingredients, streamlining both the process and the time it took to complete the dish. And folks, not only is this one easy weeknight side dish, but I have yet to find a better way to spruce up a can of black beans. It’s just that good.
AN EASY CANNED BLACK BEAN RECIPE WITH A TEX-MEX VIBE
I love making beans from scratch, but sadly, this requires time, which isn’t a hot commodity for busy moms and weeknight dinners. I don’t call upon a can very often, but when I do, I’m usually calling for beans. Black beans, that is.
The beans begin on the stovetop with thick-cut, pan-seared bacon, so automatically, we can rest assured — this one is going to be good. The bacon goes out, and a trio of vegetables go in. Fact: To make a canned ingredient better, add fresh ones. As if bacon weren’t enough in the flavor department, chopped jalapeños, red bell pepper, and onion transform a can of black beans into a full-on masterpiece.
The beans go into the pot, along with some cumin, and everybody simmers together, giving those flavors just enough time meld into Tex-Mex side dish perfection.
Speaking of Tex-Mex, I serve these beans alongside a few of my favorite dishes like enchiladas, fajitas, tamales, tacos…and pretty much anything with a Southwestern or Mexican vibe. Add these Tex-Mex black beans to your weeknight dinner lineup for a new quick and easy, go-to side, and enjoy!
- 3 Slices Thick Cut Bacon diced
- 1 Red Bell Pepper cored, seeded and finely diced
- 1 Red Onion finely diced
- 1 Jalapeno seeded and minced
- 1/4 cup of water
- 1 large (26.5 ounce) Can of Black Beans
- 2 teaspoons Ground Cumin
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Garlic Powder
Cook bacon in a medium sized sauce pan over medium-high heat for about 8 minutes or until it has deepened in color.
Stir in vegetables and water to the pan with a wooden spoon, scraping any browned bits from the bottom. Place the lid atop and cook for an additional 5 minutes, or until vegetables have softened. Remove the lid and add the black beans along with the remaining ingredients and stir. Reduce heat to medium-low and allow to simmer, stirring occasionally, for 5-8 minutes.