Special Black Beans for Every Occasion
Using canned black beans is fine. For every 13.5 oz. of black beans, use half a yellow onion, half a red pepper, half a large carrot, 2 oz. of smoked Canadian bacon, 2 tablespoons of pomegranate molasses, and 2 cloves of garlic.
Ingredients
- 1 13.5 oz Black beans
- 1/2 Large carrot
- 1/2 Red pepper
- 1/2 Large yellow onion
- 3 slices Smoked canadian bacon
- 2 tbsp Pomegranate molasses
- 2 tbsp olive oil
- 1 tsp salt
- 2-3 dashes Favorite hot sauce or to taste
Instructions
- Saute the canadian bacon in the olive oil until it caramalizes a little. Remove it from the pan. Add the chopped onion and carrots and saute for several minutes until the onions begin to color. Add the chopped red pepper and garlic and continue cooking until the onions color further and the red pepper begins to soften. Pour in the beans with their liquid and add about another 1/4 can of water, rinsing out the can. Add the molasses, salt and hot sauce. Give it a stir and taste. Cook the beans covered for the first half hour, taste for additional seasoning, and cook uncovered until the the liquid becomes glossy and no longer watery.
- Serve with rice and either a meat or fish or enchilada or quesadilla. It is also great for breakfast with a flour tortilla rolled around eggs (scrambled with chive and parsley), some shreaded cheddar, and slices of avocado with some fresh salsa and sour cream.
Notes
This is extremely nutritious and rich in flavor. You can eliminate the bacon and add some smoked paprika if you want to keep the smokey umami flavor.