I love foods with a lot of spice, punch, and flavor. These are a side dish that I make for many dishes. They have a lot of spices in them, making you able to adjust for spiciness and flavor. This is also one of those dishes where I put in a dash of this and a dash of that. I will admit that when I first started cooking I was a stickler for measurements and would become frustrated when someone would tell me a recipe, but not offer any measurements. (My sister was notorius for this!) However, I became obsessed with the Food Channel and the more I watched and the more I cooked, the more I started becoming comfortable with knowing what flavors work well together and being able to adjust and not bust out the measuring spoons for every recipe. Don't get me wrong though, when I try a new recipe, I tend to stick to the measurements and then adjust next time. If you are newer to cooking and trying new recipes, be brave one day and keep your measuring spoons in the drawer. It will be liberating and you will be proud of yourself.
Ingredients
Sweet yellow onion, diced
Yellow or orange pepper, diced
Small can chopped fire roasted green chilis
1 can black beans, almost drained (you want a little of the liquid, but not all)
Salt
Pepper
Garlic Powder
Cumin
Cayenne Pepper
Chili Powder
Sugar
Cinnamon
Fresh lime
Olive Oil
Directions
In a medium sauce pan, heat olive oil and add the diced onion and peppers. Season with the salt, pepper, garlic powder, cumin. Sautee the veggies until they just begin to caramelize. Add the fire roasted chilis and the black beans. Reseason with the salt, pepper, garlic powder, and cumin. Add cayenne pepper, chili powder, cinnamon, and a pinch of sugar. Let the beans bubble a little, then reduce the heat, cover and cook for about ten minutes. After ten minutes, taste and reseason if necessary. About 5 minutes before you serve, sqeeze in the juice of one lime and stir to combine. Serve and Enjoy!
Remember to taste along the way to adjust the seasonings. Also, the longer the flavors have to meld and cook, the more the spices will develop. It's a fine line between under-seasoning, and over-seasoning. It just takes practice
Ingredients
Sweet yellow onion, diced
Yellow or orange pepper, diced
Small can chopped fire roasted green chilis
1 can black beans, almost drained (you want a little of the liquid, but not all)
Salt
Pepper
Garlic Powder
Cumin
Cayenne Pepper
Chili Powder
Sugar
Cinnamon
Fresh lime
Olive Oil
Directions
In a medium sauce pan, heat olive oil and add the diced onion and peppers. Season with the salt, pepper, garlic powder, cumin. Sautee the veggies until they just begin to caramelize. Add the fire roasted chilis and the black beans. Reseason with the salt, pepper, garlic powder, and cumin. Add cayenne pepper, chili powder, cinnamon, and a pinch of sugar. Let the beans bubble a little, then reduce the heat, cover and cook for about ten minutes. After ten minutes, taste and reseason if necessary. About 5 minutes before you serve, sqeeze in the juice of one lime and stir to combine. Serve and Enjoy!
Remember to taste along the way to adjust the seasonings. Also, the longer the flavors have to meld and cook, the more the spices will develop. It's a fine line between under-seasoning, and over-seasoning. It just takes practice
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