Love this recipe.
I was looking for a side dish to go along with some Chicken with Mole Sauce that I was making (was not impressed), and came across this one that fit the bill perfectly.
Simple to make and full of flavor.
This photo was actually taken 2 days later, and I gotta say, the beans only got better. Drizzle them with lots of Frank's hot sauce because it really is the right thing to do.
Add some sausage or chicken and would be excellent as a main course.
Spicy Black Beans and Peppers
1 tablespoon vegetable oil
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 large garlic cloves, chopped
1 tablespoon ground cumin
1 jalapeno chili, seeded, chopped
2 15-16 ounce cans black beans, drained
2 cups canned crushed tomatoes with puree
1 1/2 teaspoons hot pepper sauce (Frank’s is good)
Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers,
garlic, cumin, jalapeno and oregano; saute until vegetables begin to soften,
about 8 minutes.
Mash 1/2 cup beans. Add mashed beans, whole beans,
tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring
frequently. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until
reduced to thick sauce consistency, stirring occasionally, about 15 minutes.
Season with salt and pepper.
Serve over rice, if desired.
Source: Bon Appetit magazine.
Labels: bell peppers, black beans, mexican food, side dishes, spicy black beans and peppers