Southwestern Black Bean Sofrito | Recipe
A black bean recipe with a Southwestern flare featuring bacon, onions and peppers.
This is a slightly Americanized version of a sofrito. Canned black beans are given a complete makeover by adding fresh and bold ingredients like bacon, onions and peppers. Serve alongside any Tex-Mex dish or South American cuisine.
3 Slices Thick Cut Bacon, diced
1 Red Bell Pepper, cored seeded and finely diced
1 Red Onion, finely diced
1 Jalapeno, seeded and minced
1/4 cup of water
26.5 ounce Can of Black Beans
2 teaspoons Ground Cumin
1/2 teaspoon Kosher Salt
1/2 teaspoons Black Pepper
1/2 teaspoons Garlic Powder
Cook bacon in a medium sized sauce pan over medium-high heat for about 8 minutes or until it has deepened in color.
Stir in vegetables and water to the pan with a wooden spoon, scraping any browned bits from the bottom. Place the lid atop and cook for an additional 5 minutes, or until vegetables have softened. Remove the lid and add the black beans along with the remaining ingredients and stir. Reduce heat to medium-low and allow to simmer, stirring occasionally, for 15 minutes.
Would pair well with:
Smoky Roasted Sweet Potatoes
