This quick Mexican side dish is perfect with fish tacos (our favorite), or even as a vegetarian dinner with rice. We seem to eat some sort of Tex Mex’ish/Mexican dinner once a week. Just mash-up some avocado with fresh lime juice, grill some fish or chicken and serve these beans on the side. Voila! Or should I say Olé?!
Whenever I see one of those lists called “Top 10 Super Foods” or “Foods that prevent every disease” or how about “Foods that make you look younger,” I always have to have a look. I knew legumes of all kinds were healthy and full of protein, but I didn’t realize that black beans are at the top of the bean list. According to the New York Times, black beans carry the same healthy antioxidants as red wine and other dark red fruits and vegetables. Time Magazine also includes them in their list of the healthiest foods. That’s good news, since they seem to grace our table quite often.
You can make these as spicy as you like. Just be sure to remove the membrane and seeds from the poblano and jalapeño peppers, unless you want these beans super spicy. Better to serve some hot sauce on the side. By the way, this tastes even better the next day and it reheats perfectly for a healthy lunch.
- 2 tbsp olive oil
- 3 – 15oz cans black beans, rinsed and drained
- 1 – 15oz can diced tomatoes
- 1 jalapeño, membrane and seeds removed, small dice
- 1 green bell pepper, small dice
- 1 red bell pepper, small dice
- 1 poblano pepper, small dice
- 1 small yellow onion, small dice
- 2 cloves garlic, minced
- 2 scallions, chopped – dark green parts set aside for serving
- 1 lime, juiced – divided
- 1 1/2 cups chicken stock (use vegetable stock to make this vegetarian)
- 1/2 tsp dried oregano
- 1 tsp chipotle chili powder
- 1 1/2 tsp ground cumin
- Kosher salt and pepper to taste
- Handful of chopped cilantro
- Extra lime wedges for serving (optional)
Heat a large sauté pan over medium heat and add the olive oil. Sauté the peppers and onion until translucent, then add the garlic. Sauté until fragrant, a minute or two, and add the diced tomatoes, oregano, chili powder, cumin, salt and pepper. Stir.
Add the black beans, juice of one half the lime and the chicken stock. Stir together and simmer on low heat for about 30 minutes. If the beans get too thick, add a little more chicken stock. They should be slightly saucy. Before serving, stir in the juice of the remaining half of the lime and top with the chopped cilantro and scallion greens.
This is delicious served as a side alone or over steamed rice. Brown rice is my favorite. Don’t forget to offer some hot sauce on the side and I love extra lime wedges. The added fresh lime juice really brightens up the flavors of the spicy peppers and beans.