Description
The secret to making these black beans so savory and rich is the beef bacon fat–smokey, salty, beefy essence permeating each and every bean. Combine those flavors with trusty old onion and garlic, some earthy cumin, and bay leaf and you have yourself some super savory black beans
Ingredients
- 26-½ ounces, weight Can Of Black Beans (drained)
- 1 Tablespoon Beef Bacon Fat Or Beef Bacon
- ⅓ cans Onion, Diced
- 3 Garlic Cloves, Minced
- 1 teaspoon Ground Cumin
- 1 Bayleaf
- 1 teaspoon Salt
- ¼ teaspoons Ground Black Pepper
- ¼ cups Beef Broth
Preparation
Gather the ingredients to make the black beans. In a medium saucepan, heat fat or oil on medium heat. Add the onions, cumin, and bay leaf. Saute for 3–4 minutes. Then, add the garlic and cook for another 1–2 minutes until the onions are tender.
Dump in the beans, salt, and pepper. Stir. Next, pour in the broth or stock. Bring to a boil, then simmer for 10–15 minutes until the beans are very tender. Serve with rice, in a quesadilla, or as a side dish.
Serve with rice, in a quesadilla, or a burrito. Yummy!
