Tuesday, March 10, 2020
These brothy, smoky beans are just great as a side to grilled meats, pulled chicken and pork or even smoked meatloaf. They can be a whole meal if leftover bbq meats are added! I discovered that they are at their tastiest best when left to sit in their seasonings for at least a while before they are heated up. I’m a big fan of using time saving canned beans and broth. I’d love to know if anyone makes these easy and yummy beans; send me an email at firstname.lastname@example.org.
1 (15 oz.) can black beans
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt, divided
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 (15 oz.) cans pinto beans
1 cup beef broth
1/4 teaspoon Chilean merken spice mix (or sub 1/4 teaspoon chili powder, 1/8 teaspoon smoked paprika, pinch cayenne pepper)
Limes for serving
Prepare this the night before- or at least the morning of- (but don’t cook it until ready to serve) to make it the most flavorful .
Drain and rinse the black beans and place in a smallish bowl. Sprinkle the lime juice, chili powder, ground cumin, 1/4 teaspoon of Kosher salt, garlic powder and pepper. Give the beans a good stir, cover, and store in refrigerator.
Drain and rinse the two cans of pinto beans. Place beans in medium large bowl. And the remaining 1/4 Kosher salt and the merken (or use substitute spices above). Give it a stir and pour in the beef broth.
Place in the refrigerator.
When ready to cook, add the black beans to the pintos. Either heat the beans in a pot by bringing to a boil and then turning the heat down- or, just heat in the microwave for 5 to 7 minutes until hot.
Serve with lime slices for squeezing.