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.

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.

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.

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One Response to Black Beans Especial

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

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