Quick Spicy Black Beans

These are an absolute staple in our kitchen. Today I whipped up a batch because I'm having dinner at a friend's and wanted Dustin to have something easy in the fridge for dinner. I'm trying to move to using dried beans more than canned, but canned beans are so great for quick cooking. These spicy beans have a thick consistency that makes them perfect for filling tacos or quesadillas or layering in huevos rancheros. They are also great on their own as a hearty side dish or chip dip. They are fine in the fridge for days, so make a big batch and enjoy the leftovers. This recipe makes enough for tacos for two and enough leftovers to have heuvos for breakfast, but if I had more cans of beans in the house, I would have made more.

This is a very flexible recipe. For the sake of those who like the certainty of measurements, I'm trying to be specific, but you can make this very basic recipe your own. If you don't love spice, you'll want to decrease the amounts of jalapenos. For a more complex spicy flavor, add some pickled jalapenos.

Takes about 15min.

Tsp oil (olive or vegetable/canola, etc)
Half of a red onion, chopped.
3 garlic cloves, minced.
1 lrg jalapeno, deseeded, deveined, and diced.
2 cans black beans
juice of 1.5 limes
juice of one orange (or tangerine)
1/2 tsp. cumin
1/2 tsp. chili powder

1. Heat the oil in a medium sauce pan, preferably non stick, sweat the onion, garlic, and jalapeno in the pan for just a few minutes, add a generous pinch of salt until they start to soften.

2. Drain and rinse both cans of beans and add to the pan. Add lime juice, orange juice, cumin and chili powder. Cook on medium heat, on a very low simmer, stirring occasionally, until beans are soft and the liquid has evaporated and the mixture is thick.

3. Take off the heat and enjoy.