Seasoned Black Beans
For a quick side dish, whip up a pan of these Seasoned Black Beans loaded with flavor, packing a good dose of heat, and on the table in under 15 minutes!
I often get stuck in a rut with my side dishes. It's easy to do.
When life is crazy with work, school, and activities ... and you find yourself running ragged most days of the week, ... it's easy to simply fall back on the same old sides day-in and day-out. After all, falling back on the same stuff requires so much less thinking than coming up with a variety of different things, right?
Well in a moment of inspiration to try to break out of the side dish rut, I thumbed through my recipe box the other day. And can you guess what I stumbled upon? My recipe for these easy Seasoned Black Beans. Which got to me to thinking ... I really need to make these more often!
Because Seasoned Black Beans are super flavorful, super quick, and super easy ... which makes them a perfect candidate for my weeknight side dish list.
This dish takes advantage of canned black beans, which are already cooked and tender. All they need is a quick rinse under the tap and they're ready to go.
Saute the beans up with a chopped red onion, minced garlic, and chopped fresh jalapeno. Then give it all a little shot of red wine vinegar and a sprinkling of dried oregano for a quick side dish loaded with flavor and packing a good dose of heat.
A word about the heat in this dish ... The amount of spiciness can be controlled with the amount and preparation of the jalapeno pepper. Most of the "heat" in a jalapeno is in the seeds and the ribs of the pepper, rather than in the flesh. This recipe notes to remove the seeds and ribs of the pepper and to use about 1 tablespoon of the chopped jalapeno flesh ... which results in what I would call "medium" heat in the final dish.
For less heat, simply use less chopped jalapeno flesh ... perhaps a teaspoon or two. For more heat, leave in some of the ribs and/or seeds when you chop the pepper. Be careful, though! I'll admit I've gotten a little too brave a time or two when making these Seasoned Black Beans and left in a bit too much heat. If that happens, give the beans an extra dose of red wine vinegar at the end of the cooking to cut through the spiciness a little, but it's tough to truly tone down the heat once it's in there.
So grab some black beans and break out of that side dish rut!
Whip up a quick pan of Seasoned Black Beans loaded with flavor, packing a good dose of heat, and on the table in under 15 minutes. Oh, and {thankfully} minimal thinking involved.
Ingredients
- 1 (15 oz.) can black beans, drained & rinsed
- 1 medium red onion, chopped
- 1 T. olive oil
- 1 T. chopped jalapeno pepper {seeds & ribs removed before chopping}
- 1 large clove garlic, minced {about 2 tsp.}
- 1 T. red wine vinegar
- 1/4 tsp. dried oregano
- pinch salt
- Heat olive oil in a saute pan over medium heat. Add onion, jalapeno, and garlic; cook for about 5 minutes until tender, stirring frequently.
- Add black beans, red wine vinegar, oregano, and salt. Cook for about 5 minutes, stirring frequently, until heated through.
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