I crave these Latin-style beans every once in a while. The flavors come together so nicely and its pretty healthy too. I usually make these beans with bacon but I have chorizo in my fridge so why not.
Roasted Poblano Black Beans
- 1 teaspoon canola oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 large roasted poblano, cleaned and chopped
- 1/4 cup finely chopped chorizo
- 1 can (15.5 oz) black beans, rinsed and drained
- 2 tablespoons chopped cilantro
1. Heat oil in a small saucepan and add onions. Saute for 2 minutes.
2. Add garlic and roasted poblanos. Saute for another 2 minutes.
3. Add Chorizo and stir for another 2 minutes.
4. Add beans and 1/2 cup of water. Bring to a boil.
3. Turn down to a simmer and cook until the liquid is absorbed, stirring occasionally. This will take about 45 minutes.
4. Stir in chopped cilantro right before serving.
I often serve this as a side, the common rice and beans combo, but tonight, it makes a great filling for a burrito. I just layered rice, chicken, and the beans on a tortilla, and rolled it up. Any left-over beans can be refrigerated and reheated.
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Stumble8 Responses to "Roasted Poblano Black Beans"
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wildlili said:
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Even though I've moved far from NYC, I love reading your blog... and this week, I realized that it's not only great for restaurant reviews (for when I visit home), but you've also got awesome recipes! Thanks! I'm definitely going to try this one out, I love rice and beans! And turning it into a burrito... that's just pure genius! For some reason, I wouldn't have thought of that! Oh I have so much to learn! :) |
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wildlili said:
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by the way, what kind of rice do you use? |
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Dr. Food said:
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Oh man, this reminds of the Cuban stews I ate when I was in Havana for a year. Now I'm craving it! I will definitely try this recipe, although I wonder if chipotle in adobo sauce will do (I have a can that's been burning a hole in my pantry). |
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Grace said:
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some might consider this a side dish, but give me the saucepan and a spoon and i'm all set. good stuff. |
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Jessica said:
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Thanks wildlilli! |
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DelectaBILL said:
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Mark Bittman has been bad mouthing canola oil in his book "how to cook everything vegetarian". It's a great book btw. I now agree with him. I've started using grape seed oil for neutral saute lipid. I think it's better. |
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Lon said:
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Bittman is an embarrassment to the food community. His recipes are poorly written and his personality is annoying. His entire approach to cooking is pathetic. When I can stomach watching his show "Bittman Takes On...", I do enjoy watching the real chefs all but make fun of him for not knowing how to cook at all. |
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DelectaBILL said:
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Re: Bittman, I felt that way too...UNTIL I READ THE BOOK. His shows suck and his gimmicky simple recipes are not appealing, but his book is very very good. In any event, he grades canola oil as a crappy oil to cook with, I tend to agreee |