I never was a refried bean girl. Sorry, I know that is an incendiary statement but I just wasn’t all that into them. Although tasty, refried beans were viscous, like lava, spilling over and expanding on my plate capturing little grains of rice in its wake or worse, how it completely over takes a tortilla chip in a plate of nachos. Contamination! Nah, give me a healthy heaping of whole frijoles negros (black beans) instead.
However, as much as I love my black beans, I simply don’t have the time to make them properly and do them justice (AND they need to be done justice). Couple this with the fact that the proper black beans to make frijoles do not exactly grow in the hedgerows around this part of the world. So what’s a cook to do? Improvise with canned goods apparently.
Sauté some onions and garlic together, add the beans, chicken broth and taco seasoning then bubble away until most of the water is gone, leaving everything coated in delicious spice. No, it’s not a proper substitute for the real frijoles cooked for hours with love and care. But does it satiate my craving? And does it do it without too much faff and time? You betcha’!
These taco beans are great as a side dish, paired with Spanish rice, sprinkled on nachos with lots of cheese and fresh salsa or even eaten plain on its own with some hot sauce, avocado and tortilla chips.
Perfect as a side dish paired with Spanish rice, sprinkled on nachos or eaten by itself with salsa and tortilla chips, these tasty Taco Beans are easy to make and easier to devour. #sidedish #beans #TexMex #taco #easysidedish
- 1 tbsp olive oil
- 1 clove of garlic (minced)
- 1 small onion (finely diced)
- 1 400 g / 14 oz can of Borlotti beans
- 1 tsp taco seasoning
- 1 cup (240 ml) chicken broth
- salt and pepper to taste
- Over medium/medium high heat, add olive oil, diced onion and minced garlic to a small/medium sized saucepan. Cook until onion is transparent.
- Wash and drain canned Borlotti beans.
- Add chicken broth, beans and taco seasoning. Stir to combine and increase heat. Bring to a boil.
- Boil for a minute or so, then reduce heat to low/medium-low and simmer at a low boil until most of the water has evaporated (should be about 5-8 minutes).
- When most of the water has evaporated, turn off heat. Taste and season with salt and pepper to taste then transfer to a serving bowl. Garnish with fresh cilantro, sliced avocado or both.
Try not to stir the beans too much as this will most likely break them. Instead shake or swirl the pan or carefully stir with a rubber spatula.
- Category: Side dish
- Method: Simmer
- Cuisine: Tex Mex
Keywords: taco beans, beans, easy side dish, taco seasoning, Borlotti beans