Saturday, May 31, 2008

Borracho Beans

Another spin on yummy black beans and rice. :) I served these with cilantro-lime rice - what a great combination!
The original recipe called for pinto beans so you can use those in place of black beans if you prefer. It also called for soy bacon bits which I omitted.

Serves 2

1/2 tbsp. olive oil
1/4 medium onion, chopped
1/2 stalk celery, chopped
1/4 green bell pepper, chopped
1/4 jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
1/2 tsp. chili powder
1/2 tsp. cumin
1 tomato, seeded and chopped
1 (15-ounce) can black beans, rinsed and drained
1/2 cup amber ale, other darker beer, or water
Salt to taste
1/4 cup finely chopped fresh cilantro

1. Heat the olive oil over medium heat in a large sauce pan. Add the onion, celery, bell peppers, jalapeno, and garlic, and saute for about 5 minutes. Add the chili powder, cumin, tomato and saute an additional 5 minutes.

2. Add the beans and beer to the pan. Combine the ingredients well with a spoon to prevent the beans and veggies from sticking. Simmer for 20 minutes or until the beans appear saucy but not too runny. Season with salt if desired. Garnish with cilantro and serve hot.

From the Whole Foods Market Cookbook.

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