I’m hitting you guys with another recipe this week. Surprising, right?
I just haven’t been in my kitchen enough this summer to make lots of new recipes feasible.
C’mon, it’s not like I haven’t been providing adequate amounts of food porn.
You’ll be alright.
However, I’ve found that I seem to accidentally be hoarding beans, which means you’re getting another recipe.
I’m pretty sure that I’m subconsciously is preparing for the apocalypse.
Seeing as I’ve made black bean burgers and spicy kidney bean burgers already this summer, I wanted to use up some of these beans without going down the burger path.
Not that that’s a bad path to be on.
Baked beans are possibly my favorite can o’ beans. I mean, that’s not really hard to imagine, is it? There’s sugar in them. And sometimes bacon.
Can you guess which kind of beans I decided to use for tonight’s dinner?
I had three cans. Majority wins.
Oh, and next time I say I’m going to Trader Joe’s, someone please call me and tell me NOT TO BUY ANYMORE BLACK BEANS.
Thanks, I appreciate it.
I also had some of this lying around:
What? I’m classy. And I like to party.
I decided to go with a sort of spicy-tangy-non-traditional (and perhaps decidedly un-American, but don’t worry, I’ll put on my flag shirt later) version of baked beans.
Tequila Chili Baked Black Beans
1 15-oz can black beans
1/2 small onion, finely diced
1 garlic clove, minced
1 4-oz can green Hatch chilis
1/2 T oil
1/4 c ketchup
2 T packed brown sugar
1 T Worcestershire sauce
1 T honey
1 oz tequila
1/4 t each garlic salt, pepper, paprika, Cajun seasoning
1. Preheat oven to 325°.
2. Heat oil in a skillet over medium heat. Add onions, garlic and chilis and sweat until onions are translucent.
3. Drain and rinse black beans and add them to the skillet.
4. Add ketchup, sugar, Worchestershire and honey and stir to combine.
5. Add spices and tequila and cook for about 5 minutes.
6. Transfer to a small casserole or baking dish, or be lazy and turn your skillet into an “oven-proof” skillet by wrapping the handle in tin foil.
7. Cover and bake for 20 minutes. Uncover, stir, make sure the beans aren’t too dry (if they are, you can add a little chicken broth…or tequila), cover again and bake for another 15-20 minutes.
8. Stir again and bake for an additional 15 minutes.
I served these alongside a grilled chili lime chicken burger that I found in the frozen section of Trader Joe’s and a toasted slice of Ezekial bread.
I didn’t realize how brown that meal looked until it hit the plate.
It didn’t taste brown, though. It tasted like a rainbow. But not in a Skittles kind of way. In more of a Mexican-spicy-LSD (not that I know what that’s like)-kind of way.
These are some awesome, spicy, sweet beans is what I’m trying to tell you.
And there’s tequila in them. So they’re party beans.
Tequila+beans+party = Frito Bandito?
And we all know he liked to party.