We probably each make this at least once a month. It's hearty and flavorful, perfect as a side or even as veggie friendly main!
Santa Fe Black Beans
Why it's on our list
Years ago on a girls trip to Santa Fe New Mexico, Courtney took a Southwestern inspired cooking class. The standout recipe was a black bean side dish that’s best described as hybrid refried beans but with a little more texture and spice than traditional refried beans and no lard. The magic ingredient in these beans is cinnamon and while it sounds a little weird, trust us, it makes the dish! This recipe has been modified by Courtney & Whitney from the original, using canned beans to come together quickly as a super flavorful and healthy side dish to any Mexican or Southwest inspired meal.
Serves 4-6 as a side
2 cans Black Beans (drained)
2 TSP Olive Oil
½ small onion diced
½ can Ro-tel tomatoes (original or mild depending on your tastes)
½ teaspoon cumin
¼ teaspoon smoked paprika
⅛ teaspoon cinnamon
Salt and pepper to taste
Squeeze of fresh lime juice
Heat olive oil on medium heat
Add onions and saute until they start to turn a golden brown
Add both cans of beans, ro-tel, spices and stir
Reduce heat and simmer for 15 minutes, stirring occasionally
Finally, take a large spoon and mash beans on the side of the pot creating a “refried bean” like consistency while leaving some beans whole.
Remove from stove, squeeze in a bit of lime and serve. Option to sprinkle cilantro of diced jalapeno on top if you desire more heat.
Courtney & Whitney
Serve it up!
Do you prefer black beans or refried beans when eating Tex Mex? Send us a note!