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These spicy Black Beans go great with Fish Tacos. This recipe first appeared with our Las Vegas issue, along with Beth Kracklauer’s story True West.

Yield: serves 8-10

Ingredients

  • 3 tbsp. olive oil
  • 3 cloves garlic, chopped
  • 1 medium white onion, roughly chopped
  • 1 lb. dried black beans, soaked overnight and drained
  • 1 jalapeño pepper, sliced in half
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • Minced white onion, for garnish
  • Queso fresco, crumbled, for garnish

Instructions

  1. In a 4-qt. saucepan, heat oil over medium-high heat. Add garlic and onion, and cook until the soft, about 6 minutes. Add beans, jalapeño, and bay leaf and cover with water by 1″, about 5 cups. Bring to a boil, reduce heat to medium-low and cover. Cook for 1 hour, until beans are tender. Remove bay leaf and discard. Place about 1 cup beans in a bowl and mash with a fork; return to pot and season with salt and pepper. Serve with onions and cheese.

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