RCI-VG.004.1302.001
Spicy Black Beans with Tomatoes, Onions, and Cilantro
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Prep2 min
Cook0 min
Total2 min
Servings4
Difficultyadvanced
Ingredients
- 2 unit
- 2 unit
- med Onion1 unitchopped
- cl garlic2 unitminced or pressed
- Green bell pepper1 unitseeded, deribbed, and chopped
- Red bell pepper1 unitseeded, deribbed, and chopped
- black beans2 cupcooked
- 1/2 tsp
- plum tomatoes6 unitpeeled, seeded, and chopped
- 2 unit
- cilantro1/4 cupfreshly chopped, or parsley
- cayenne pepper1/4 tspground
- parsley sprigs5 unitfor garnish
Method
1
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large heavy skillet over medium-high heat until the butter is fully melted and the mixture shimmers.
2
Add the chopped onion to the hot fat and cook, stirring frequently, until softened and translucent, about 3–4 minutes.
4 minutes
3
Stir in the minced garlic and cook for 30 seconds until fragrant, then add both the green and red bell peppers.
1 minutes
4
Cook the peppers, stirring occasionally, until they begin to soften, about 3–4 minutes.
4 minutes
5
Add the cooked black beans, salt, and the chopped plum tomatoes to the skillet, stirring well to combine.
6
Reduce the heat to medium and simmer the mixture for 10–12 minutes, stirring occasionally, until the beans are heated through and the flavors have melded.
11 minutes
7
Drizzle the remaining 2 tablespoons of olive oil over the beans and stir in the cayenne pepper and freshly chopped cilantro, adjusting the spice level to taste.
8
Transfer the beans to a serving dish and garnish with fresh parsley sprigs before serving warm.