Monday, June 30, 2014

MexiBlack Beans

I do not have pictures of this one, the two times I've made it, my family has eaten it so fast I have not had a chance to take a picture.  It would be a flurry of hands and an empty pan.

The first time I made it, it was quite the fluke, but I decided to try again to see if it was really as good as we all thought, or just a mistake.

VERY important to check your ingredients and make sure that they are GLUTEN FREE, I know versions of these are not.  PLEASE make sure you check.  The first time I made the recipe, I used Nature's Promise Black Beans and Rotel Diced Tomatoes and Green Chiles.  Tonight, I used Aldi's Dakota Brand Black Beans and their Taco Rio brand of Diced Tomatoes & Green chiles.  I will say the Aldi version was spicier.

MexiBlack Beans

2 Cans Black Beans, drained (but DO NOT RINSE)
1 Can Diced Tomatoes & Green Chiles, undrained
1 Tbs Dried Minced Onion*
1 Tsp Dried Minced Garlic*
*I like to use Tastefully Simple Onion Onion & Garlic Garlic - It is processed in a facility that processes wheat.  When discussing with my rep she did say that they clean the lines, but they don't guarantee gluten free ness.  Since I'm doing this by choice and not by medical necessity, I take the risk, you do not need to!

Place beans in a sturdy pan, add diced tomatoes and green chiles (do not drain them).  Add minced garlic and minced onion.  Bring to a boil and return to a simmer.  Simmer uncovered for 10-15 minutes until beans thicken and the garlic/onions absorb the liquid.  Let stand covered for 5 minutes before serving.

Wonderful topped with cheese and sour cream! :)