Black Beans Especial

These black beans have a lot of flavor.

I deviated from Jennifer Griffin’s recipe to come up with my own black bean recipe that I think is pretty “especial.” She serves these beans with her outstanding Chicken Enchiladas. Whether you this recipe in your 7-layer dip, as a side item, or to eat as a main dish, these beans are super tasty. This dish also pairs well with Spicy Chicken Fajita Quesadillas.

From start to finish, this recipe will take you about 15 minutes.

Ingredients
1 can Bush’s Black Beans (Seasoned Recipe)
1/8 tsp cumin
2 tbsp either Ro-Tel tomatoes (drained) or Jack’s Medium Salsa
Mexican Cheese
Sour Cream

Adding sour cream makes these beans perfect.

Directions
Pour beans into small sauce pan.
Add cumin and tomatoes/salsa, and stir well.
Heat beans on medium heat until boiling.
Stir often.
Use a potato masher to mash about half the beans.
Spoon onto plates, and add cheese.
Microwave for about 20 seconds to melt cheese.
Serve with sour cream.

Advertisements
This entry was posted in Uncategorized and tagged , , , . Bookmark the permalink.

One Response to Black Beans Especial

  1. Pingback: Terri’s Rajas and Steak Strips | Cooking by the Water

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s