Quick Stewed Black Beans

I love black beans that have been stewed for hours at a time as a side to roasts and rice.  Alas, during the week, my schedule usually doesn't allow me the time to do this dish the way I want to.  Wanting those deep black bean flavors on a busy weeknight, I needed to create a recipe that gives me that with little prep and cooking time.  This recipe comes to the rescue.

I use a combination of canned black beans and canned black refried beans.  That gives you the creamy texture of low and slow cooking.  I add onion, garlic, and roasted red bell pepper for flavor and bit of color.  Some chipotle chiles in adobe are added for a smoky kick (optional, but good).   The whole dish is then thinned with some stock to give it more "stewed on the stove all day" texture.  It is a perfect side to roast pork, chicken, and dishes with south of the border accents, like tacos and fajitas.  

Printable Recipe

Quick Stewed Black Beans

serves 6

1 Tablespoon vegetable oil

1 medium yellow onion, finely diced

1 garlic clove, finely minced

1 medium roasted red bell pepper, finely diced

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can black refried beans 

1 small chipotle pepper in adobe sauce (more or less to taste), finely chopped (optional)

1-2 teaspoons adobe sauce (optional)

1/4-1/2 cup chicken stock
Kosher salt and freshly ground black pepper to taste

In a medium saucepan, heat the oil over medium-high heat.  Add the onion and sauté until soft and translucent, about 5-7 minutes.  Add the garlic and sauté for another 2 minutes.  Stir in the roasted red bell pepper. Reduce the heat to medium, then add the beans, refried beans, chipotle pepper, and adobe sauce if using; stir to combine.  Stir in 1/4 cup chicken stock.  Cover and cook, stirring occasionally for 5-10 minutes.  Remove the lid and add additional stock to reach desired consistency.  Season to taste with salt and freshly ground black pepper.  Enjoy!

Source: The Galley Gourmet