These beans are a great and spicy side dish and left overs can be used in a modified huevos rancheros. Two meals out of one recipe and cleared out sinuses? Bonus.
I created these after looking over several recipes and not remembering exactly how a single one of them went, so I just went into the kitchen and did my best.
Start by sautéing 1/4 cup diced onion and 1 thinly sliced or minced clove of garlic. Saute until onion becomes translucent.
Then dump in a can of black beans(drained and rinsed) and a can of Rotel. If you can’t find this particular version of Rotel, then you will need to add in lime juice and cilantro at the end of the recipe. If you like to keep it simple(like me) then you will search far and wide for the Mexican Rotel.
Stir all ingredients together and let simmer over medium heat until most of the liquid cooks out, 20-25 minutes.
Served as a side with a slice of Cuban pork tenderloin(recipe coming soon):