Tom’s Black Beans

For a party, you might want to double or triple this recipe. It’s easy and can sit in a crockpot all day.

This is a sweet-hot dish with lots of  Southwestern flavor. I made this with Hot Green Chiles from Select New Mexico, and Broncos fans here in Colorado will tend to prefer it hot. (I know from experience!) It would also be good with mild chiles, though.

Some people found the original recipe too sweet, so I suggest starting with 2 tbsp brown sugar and adding more if you want it sweeter. It’s a lot easier to add sugar than take it out!

Tom's Black Beans

 

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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.

Author: Tom Butler

Recipe type: Side

Serves: 4

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

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