Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 4 ounces slab bacon cut into 1-inch by ½-inch lardons
  • 1 large red bell pepper, seeds and ribs removed, chopped
  • 1 large yellow onion, finely chopped
  • 6 large cloves of garlic, minced
  • 1½ teaspoons ground cumin
  • 3 15-ounce cans of black beans with their liquid
  • 1 tablespoon cider or white vinegar
  • 2 bay leaves
  • 1½ teaspoons Kosher salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste
  • ½ cup - 1 cup of water or broth (chicken or vegetable), if needed
  • Lime Wedges
  • Chopped cilantro
  • Sour cream
  • Cotija Cheese, grated
  • Sliced Avocado

Instruction

  • Heat oil in a large heavy saucepan over medium-high heat. Add bacon and sauté, stirring often, until it starts to brown, about 3 minutes. Add bell pepper and onion. Cook, stirring, for one minute. Add garlic and cook, stirring occasionally, for 3-4 minutes longer to soften the vegetables. Add cumin and cook, stirring, for 30 seconds to toast the cumin.
  • Add 1 can of beans with their liquid to the pot. Use a potato masher or the back of a fork to gently mash the beans. Add the other two cans of beans with their liquid, vinegar, bay leaves, 1½ teaspoons salt and ¼ teaspoon pepper.
  • Simmer uncovered, stirring occasionally, for 15 minutes. Adjust taste and texture to your liking by adding additional water or broth and salt and pepper.
  • Serve as a side dish with lime wedges and chopped cilantro or as a main dish scooped over steaming brown or white rice and topped with garnishes of chopped cilantro, lime wedges, grated cheese and/or sour cream.