Mexican Black Beans with Chiles
Dress Up the Ordinary
6 as a side dish
Beans are a staple of the Mexican kitchen. In this dish they're combined with poblano and roasted green chiles, cumin, and a zing of lime juice to make a side dish that complements enchiladas, tacos, and other Mexican favorites. For a terrific vegetarian entree, top the beans with some grated pepper jack cheese and serve them with tortilla chips on the side.
1 tablespoon vegetable oil
1 medium onion, diced
1 poblano chile pepper, stemmed, seeded, and diced
2 cloves garlic, minced
1 generous teaspoon ground cumin
1 small can (4 ounces) chopped roasted green chiles
2 cans (15 1/2 ounces each) black beans, drained and rinsed
3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water
Juice of 1 lime
Salt and ground black pepper
2 tablespoons chopped fresh cilantro, for garnish
Warm the oil in a large saucepan over medium heat. Add the onion and the poblano and sauté until they're softened and the onion is translucent, about 5-7 minutes. Add the garlic and cumin and cook for another minute.
Stir in the green chiles with their liquid, then add the black beans and the diluted Veggie-Stock Gold. Bring the mixture to a simmer and cook, stirring occasionally, for 6-8 minutes.
Mash the beans with a potato masher and continue simmering untll most of the liquid evaporates, about 10 minutes.
Stir in the lime juice and season to taste with salt and pepper. Serve the beans sprinkled with chopped cilantro.