Instead of your usual baked bean recipe, consider this delicious Venezuelan classic. Imagine tender black beans that have been slow cooked with bacon, onions, garlic, bell peppers and a robust blend of herbs and spices! A touch of molasses gives it a kiss of sweetness that you will savor in every bite! Smart Recipes, South American Recipes, Beans Recipes, Recipes Beans South American Spicy Black Beans Spicy Black Beans Recipe | PT2H Serves 6 Ingredients: 1 Pound Dried Black Beans 0.5 Teaspoon Worcestershire Sauce 6 Cups Water 1 Large Onion 4 Large Garlic Cloves 1 Small Red Bell Pepper 3 Tablespoons Molasses 1 Tablespoon Cumin 0.25 Pound Bacon 2 Cups Chicken Stock 1 Teaspoon Kosher Salt 0.5 Teaspoon Freshly Ground Black Pepper In a large bowl, rinse beans and cover with water to soak overnight. Drain beans in a colander. In a Dutch oven over low heat, add beans and bell pepper. Cover with stock and simmer until beans are tender, about 1 hour. In a medium skillet over medium-high heat, saute bacon until brown and crisp, about 5 minutes. Stir in cumin, molasses and onions and saute until onions are tender and fragrant, about 3 minutes. Transfer the bacon to a plate lined with paper towels to drain. Remove skillet from heat and set aside. In the bowl of a food processor, combine the onion mixture with 2 cups of cooked beans and process until smooth. Add pureed mixture to the cooking beans. Season with Worcestershire sauce, salt & pepper. Continue cooking beans until very tender, about 30 minutes. Add water while cooking if necessary. Chop bacon and stir into beans.

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