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I love black beans that have been stewed for hours at a time as a side to roasts and rice. Alas, during the week, my schedule usually doesn’t allow me the time to do this dish the way I want to. Wanting those deep black bean flavors on a busy weeknight, I needed to create a recipe that gives me that with little prep and cooking time. This recipe comes to the rescue.
I use a combination of canned black beans and canned black refried beans. That gives you the creamy texture of low and slow cooking. I add onion, garlic, and roasted red bell pepper for flavor and bit of color. Some chipotle chiles in adobe are added for a smoky kick (optional, but good). The whole dish is then thinned with some stock to give it more “stewed on the stove all day” texture. It is a perfect side to roast pork, chicken, and dishes with south of the border accents, like tacos and fajitas.
Quick Stewed Black Beans
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely diced
- 1 garlic clove, finely minced
- 1 medium roasted red bell pepper, finely diced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can black refried beans
- 1 small chipotle pepper in adobe sauce, more or less to taste, finely chopped (optional)
- 1-2 teaspoons adobe sauce, optional
- ¼-½ cup chicken stock
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a medium saucepan, heat the oil over medium-high heat. Add the onion and sauté until soft and translucent, about 5-7 minutes. Add the garlic and sauté for another 2 minutes. Stir in the roasted red bell pepper. Reduce the heat to medium, then add the beans, refried beans, chipotle pepper, and adobe sauce if using; stir to combine. Stir in ¼cup chicken stock. Cover and cook, stirring occasionally for 5-10 minutes. Remove the lid and add additional stock to reach desired consistency. Season to taste with salt and freshly ground black pepper. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the combination of black beans and refried black beans. Great technique.
Rivki-
Thank you:) It really does work nicely and tastes great.
This is a brilliant idea, Nicole! I think I could eat a bowl of this all by itself and call it a meal! Thanks!
Chris-
Funny that you say that because if there are any leftovers we enjoy them the next day for lunch with a few tortilla chips to scoop– yum!