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.
Quick Stewed Black Beans
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