WHY THIS RECIPE WORKS? At Mexican restaurants, saucy, slightly spicy black beans are a popular side dish. We wanted to re-create this dish at home, but many recipes rely on long-cooked dried beans. While this method produces flavorful, creamy beans, we wanted something easier and quicker that we could make any night of the week. Using canned black beans was an obvious starting point; our next challenge was to infuse the canned beans with deep, rich flavor. Bacon, which tasters preferred over salt pork, smoky, meaty depth and a fresh jalapeño added a spicy, grassy kick. Onion, garlic, and cumin provided an aromatic backbone, while a splash of lime juice counterbalanced the deep flavors with a burst of bright freshness. To get the right consistency, we processed a portion of the beans into a coarse, chunky base, which helped thicken the mixture without dulling the flavor of the beans. After about 15 minutes of simmering, the bean-sauce base had the perfect consistency. For extra flavor and textural contrast, we topped our beans with queso fresco and chopped fresh cilantro. Serve with hot sauce.
SERVES: 4 to 6
INGREDIENTS:
- 2 (15-ounce) cans black beans, rinsed
- 1½ cups chicken broth, plus extra as needed
- 2 slices bacon, chopped
- 1 onion, chopped fine
- 1 jalapeño chile, stemmed, seeded, and minced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 tablespoon lime juice
- Salt and pepper
- 2 ounces queso fresco, crumbled (½ cup)
- 2 tablespoons chopped fresh cilantro
INSTRUCTIONS:
- Process 1½ cups beans and broth in a food processor to a coarse paste, about 20 seconds, scraping down the sides of the bowl as needed.
- Cook the bacon in a medium saucepan over medium heat until crisp, stirring occasionally, for 5 to 8 minutes.
- Using a slotted spoon, transfer the bacon to a paper towel-lined bowl and set it aside.
- Add the chopped onion and minced jalapeño to the fat left in the saucepan and cook over medium heat until the onion is softened, about 5 minutes.
- Stir in the minced garlic and ground cumin and cook until fragrant, about 30 seconds.
- Stir in the processed beans (from step 1) and the remaining whole beans.
- Cook, stirring often, until well combined and slightly thickened, for 15 to 20 minutes.
- Remove the saucepan from heat and stir in the lime juice and the crisp bacon.
- Season with salt and pepper to taste.
- Adjust the consistency with extra hot broth if needed.
- Transfer the beans to a serving bowl and sprinkle with crumbled queso fresco and chopped cilantro.
- Serve.
