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 vegetable 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.

posted by jessica at 08:19 PM Filed under Latin, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.