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Black Beans & Rice

It's the bacon fat that makes these black beans out of this world.
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Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes

ingredients

  • 2 cans black beans rinsed
  • 1 Tbsp butter
  • 6 slices bacon chopped
  • 1 shallot finely minced
  • 1 jalapeño pepper finely minced
  • 6 cloves garlic finely minced
  • 4 to 5 cups chicken or vegetable stock
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp chile powder
  • 1/4 tsp red pepper flakes
  • 1/8 tsp black pepper
  • 3-4 cups cooked rice

instructions

  • In a large pan, melt 1 Tbsp of butter over medium-high heat. Add in chopped bacon and cook, stirring frequently, until crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate to drain. Reserve 1 Tbsp of bacon fat and discard the rest. Add the reserved fat back to the pan and add in shallot and jalapeño.  Cook over medium heat until softened, approximately 5 minutes. Stir in garlic and cook for an additional minute.
  • Stir in chicken stock, salt, cumin, chile powder, red pepper flakes and black pepper. Then add in the rinsed beans. Bring mixture to a boil, then reduce to a simmer and cover. Cook for 1 hour, stirring occasionally, until beans are tender.
  • When beans are tender, mash approximately half of them with a wooden spoon. Stir in the the non-smashed beans and season with salt and pepper to taste.
  • Serve over cooked rice.
Category: Main Dish