Ingredients
Units
Scale
- 15 oz canned black beans drained and liquid reserved
- 1 tablespoon olive oil
- 1 oz butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic roughly chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon hot chili pepper flakes
- 1/2 teaspoon brown sugar
- Kosher salt and freshly ground black pepper to taste
- sour cream for serving
- fire roasted tomatoes for serving
- 1 handful coriander leaves roughly chopped
- salted tortilla chips or raw vegetable sticks for dipping
Instructions
- First of all, heat the olive oil and butter in a frying pan over medium heat. Add the onion and cook for 5 minutes, or until softened. Keep in mind that you’re not trying to brown it, just soften it.
- Add the garlic, hot chili pepper flakes, smoked paprika, and brown sugar, and cook for another few minutes (3 minutes max.).
- Next, add the canned black beans with their liquid into the pan. Season well with salt and pepper, and simmer on low heat for 7-8 minutes.
- Now, just add everything to a food processor and blend it until smooth. Empty into a bowl.
- Then, fry the salt pork pieces in a hot frying pan until crispy. (You won’t need any oil for this as it’ll release plenty of its own fat).
- Finally, top the bean bowl with sour cream, crispy pork pieces, fire-roasted tomatoes, and fresh coriander leaves. Also, serve the traditional frijoles with salted tortilla chips or raw vegetable sticks. Enjoy dipping!
- Prep Time: 5
- Cook Time: 15
- Category: Appetizers and Snacks
- Cuisine: American