Little Black Beans

Did you know I make the best black beans in the world? OK, OK, I don’t actually cook them from scratch, so I suppose there are loads of people in Central and South America, or the Carribean of wherever who cook dried beans with lots of aromatics and make them insanely deliciously. But I would argue that I have figured out the perfect way to make them on a weeknight, and cram them full of flavor. 

Shawn, who is rarely superfluous about such things, even has commented, of his own volition, about how good they are. So if you’d like to add these little protein bombs to your weekly in-house taco or burrito bowl night, check out my recipe.

Big Hungry Black Beans

  • 1 Can Goya Black Beans, drained and rinsed
  • ½ Packet Goya Sazon
  • 1 T Bacon Fat
  • 2 T Wegmans Roasted Tomato Salsa
  • ¼ C Water

Add all ingredients to a small saucepan, and heat over medium-low heat for 15 minutes. Don’t be coy and try to sub in olive oil for the bacon grease. Just save your fat this weekend when you make bacon in a small container in the fridge, and then use it for the beans. I promise, it’s worth it

If you cook the beans for longer and they soak up the water, just add more. It’s pretty forgiving in that way. Oh, and don’t skimp on the Sazon, either. That stuff is key.