Tom's Black Beans
Author: Tom Butler
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Very flavorful, popular dish with a hint of mole taste (from the chocolate) and sweetness mixed with classic New Mexico flavors. If you like it milder, use mild green chiles instead of hot.
Ingredients
  • 1 15-oz can black beans
  • 1 10-oz can mild Rotel diced tomatoes with green chiles
  • ¾ cup frozen corn
  • ⅔ cup chopped onion
  • 6 large cloves garlic, minced
  • ¼ cup hot diced green chiles
  • 1 tbsp olive oil
  • ½ cup chicken broth
  • ½ cup wine, red or white
  • ⅛ cup balsamic vinegar
  • 3 tbsp unsweetened cocoa or baking chocolate
  • 2 tbsp brown sugar
  • 1 tsp ground cumin
  • 1 tbsp mild or medium chili powder
  • salt and pepper to taste
  • cilantro and diced tomatoes for garnish
Instructions
  1. In a large pot, saute onions and garlic in olive oil until onions are translucent, then add brown sugar, wine, and balsamic vinegar and reduce.
  2. Add remaining ingredients and simmer for about 20 minutes. Add more green chiles to adjust heat to your taste.
  3. Note: The original recipe called for ¼ cup brown sugar, but some found it too sweet. At this step, adjust brown sugar to taste.
  4. Serve with diced tomatoes, shredded cheese, cilantro, tortilla chips, salsa, whatever else you like
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sides/beans/toms-black-beans/