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Spicy Black Bean Recipe
Now that the days are cooler and fall is just around the corner it is the perfect time to turn our menus to game time soups, stews, and chilis. And, my amazing Spicy Black Beans…mmm…
When Chuck and I spent our summer in Brazil back in 1994, one of the team’s favorite meals was Black Beans and Rice. It was so delicious, filling, and simple to make. We teens used to beg for our leaders to make it. I spent the first few years of our marriage trying to find a black bean recipe that we enjoyed… to no avail. Every recipe I tried was bland and flavorless. A couple of years ago I came up with a recipe for Spicy Red Beans and Rice, but somehow I could never get the same, rich flavor when I tried to make it with black beans.
Now that I have my Instant Pot I decided it was time to ban the bland try my hand at a Spicy Black Bean recipe again…and guess what? This time I hit the jackpot. This recipe is simple, cheap, and protein packed. It only takes a few minutes to prep (no need to soak the beans with a pressure cooker) and doesn’t heat up my kitchen. This recipe for Spicy Black Beans uses just a few simple ingredients. It is perfect for busy days. Nothing to thaw out and most ingredients are already in my pantry. The real star in this recipe is the 24 oz. Pace® Salsa Verde. This salsa is full-flavored and just spicy enough to give the black beans some a kick. Just make sure you have enough to add to the beans after they are done too.
And for those of you who are a little more visual, here is a video I made of Kalina (my lovely assistant) making the Spicy Black Beans.
Get more recipe inspiration here.
Well, okay, but the black beans thing I go for, also Brazilian, is Feijoada, of which there exist, of course, multiple versions, and a slow cooker is a nice thing (or a crock pot, same diff): in a frying pan sauté the fattiest hunk of pork belly you can find (well, easy for me, living in Germany: basically imagine a huge three-dimensional chunk of bacon) plus some sausages in a pan. Add several cloves (lots, in other words) of sliced garlic, plus shallots or red onions or onions, drizzling in a little olive oil as you go. I like Dante brand olive oil, incidentally. Slice and add around three red bell peppers and three orange or yellow peppers. Keep sautéing until all smells delightful, and slice into the crock pot. Add three or four bay leaves. Or more. Add the black beans which have, yes, soaked overnight, been drained and rinsed. Add water, but the beans should not be covered. Cover, plug in crock pot on highest setting until the mixture boils (around an hour, with mine) then stir, turn to medium, and let cook for around four hours. None of this will heat up your kitchen! Enjoy with rice and maybe sautéed spinach and garlic (I use a wok) plus slices of oranges and toasted cassava flour. Yummy. Between the rice cooker and the crock pot, your kitchen will not be too steamy.
Thanks so much for sharing!!! Cloves? That seems interesting. Does that make the beans taste sweet?
Cloves of garlic! Fresh garlic–lots and lots of it. Not the other kind of cloves. But hey, maybe one of those would add some zip, come to think of it.
Oh, geez…Obviously I haven’t had enough coffee today! And apparently I need to learn to read. lol
YUM!! I’m definitely adding this one to my list of recipes to try – instant pot, cheap, simple and flavorful – my favorite attributes when it comes to meals 🙂
You will not regret it! And you can customize it to your family’s taste. And so many add-ins….yum….
Okay…this settles it. I’m getting an instant pot for Christmas. They just sound too good to live without.
You won’t regret it!
I’ve been debating the instant pot as well, and this just about tipped it (no pun intended)…but I already have three crock pots of varying sizes between regular and huge which I use frequently…how do I justify trading them for an Instant Pot (or 3)?
This recipe looks amazing, by the way!
I have to tell you that you have sold me the Instant Pot! It has not yet come to Greece, but i’m planning to order one in the next months.
Also, you may find greek bean/lentil/chickpeas recipes interesting and i’m guessing they won’t be much of a trouble with the instant pot.