vSpiced Black Beans

By Shaylie

Hearty grilled steak and beans are a cowboy tra-dition, both in the southwest United States and northern Mexico. This recipe is a great accom-paniment to pork, Iamb or goat, as well as beef. Vary the flavor and texture by substituting red or pinto beans for black beans.

Zest Factor: Hot

Ingredients

• 2 (15-ounce) cans black beans, drained 4 slices bacon or 4 ounces chorizo, chopped
• 4 large garlic cloves, minced
• 1 large onion, chopped
• 1 medium red bell pepper, chopped
• 4 jalapenos or serrano peppers, finely chopped
• 1 large celery stalk, finely chopped
• 2 tablespoons chile powder
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• Salt and fresh ground pepper, to taste 1/4 cup chopped fresh cilantro leaves Juice of 1/2 lime

Details

Servings 6

Preparation

Step 1

1. Sauté bacon or chorizo in large skillet, then stir in garlic, onion, peppers and celery.
2. Continue to cook over medium heat for 10 minutes, or until vegetables are tender, stirring occasionally. 3. Add remaining chile powder, cumin, oregano, cayenne and salt and pepper. 4. Stir in beans, reduce heat and simmer at least 15 minutes. 5. Stir in cilantro and lime juice before pouring into serving bowl. 6. Pass bowl, spooning bean mixture over meat.