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Epicurious

Green Chili Black Beans

Serve over rice or wrapped in a tortilla (see Black Bean Burritos, page 167). You can serve them both ways in the same meal, as in the menu here. That way, everyone can decide for themselves how they’d like to enjoy this tasty dish.

Recipe information

  • Yield

    6 servings

Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
Two 16-ounce cans black beans, drained and rinsed, or 4 cups cooked black beans (from about 1 2/3 cups raw)
One 4- or 7-ounce can chopped mild green chilies

Preparation

  1. Step 1

    Heat the oil in a large saucepan. Add the onion and sauté over medium heat until golden.

    Step 2

    Add the beans and chilies and about 1/4 cup water. Cook over medium heat until the mixture comes to a gentle simmer.

    Step 3

    Remove about 1/2 cup of the beans, mash them, and return to the saucepan. Simmer gently for another 5 minutes, and serve.

  2. Menu

    Step 4

    Green Chili Black Beans (this page)

  3. Step 5

    Summer Squash and Corn Sauté (page 209)

  4. Step 6

    Hot cooked rice

  5. Step 7

    Warm flour tortillas

  6. Step 8

    Shredded lettuce, diced tomatoes, and black olives

  7. nutrition information

    Step 9

    Calories: 194

    Step 10

    Total Fat: 3g

    Step 11

    Protein: 9g

    Step 12

    Carbohydrate: 33g

    Step 13

    Cholesterol: 0mg

    Step 14

    Sodium: 362mg

The Vegetarian 5-Ingredient Gourmet
TagsBlack BeanBean and LegumeVegetableChileOnionRoot VegetableSideMainLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerQuickEasy30 Minutes or LessCookbooks
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