Mamma Lo’s Spicy Black Beans

Have you ever shared a moment with your Mom, where you’re sitting around chatting, and she asks; are you hungry? When she sees your smile, she proceeds to whip up something delicious, out of what seems like nothing and presents you with a plate of pure love, that blows your taste buds away. Well, this recipe was one of those times with my Mom. I will admit that I was a bit skeptical, staring at the cans on the counter. She just smiled and said you’ll love it, I promise! My beautiful Mom has never broken a promise.

Mamma-Los-Black-Beans-slider

Next time you want something quick and nutritious, try my Mamma Lo’s Black Beans! By the way Lo is short for Lorraine and a term of endearment from her five “Wardy” grand-kids.

Saute onion and garlic in olive oil, over medium heat until soft.

Add un-drained beans and broth, mix to incorporate. Mix in Ro-Tel tomatoes and simmer to heat through, taste and add salt if necessary.

Serve beans in a bowl, on top of greens. Top beans with diced avocado, chopped cilantro and a drizzle of olive oil and some lime wedges on the side.

 

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Mamma Lo’s Spicy Black Beans

If you can’t handle the heat, Ro-Tel makes a “mild” version. Do not substitute another brand of canned tomatoes, as Ro-Tel brand adds spices giving it a unique flavor that packs a WOW punch.

We like “Goya” brand, canned black beans the best. Your favorite brand will work just as well.

Scale

Ingredients

  • 215 oz Cans of Black Beans, un-drained
  • 110 oz can of Original Ro-Tel brand of diced tomatoes and green chiles
  • 3 Garlic Cloves, diced
  • 1/2 Onion, diced
  • 1 C Chicken or Vegetable Broth
  • 1 Bunch of Cilantro, coarsely chopped
  • 1 Avocado, diced
  • 1 bunch of salad greens or arugula
  • 1 Lime, cut into wedges
  • Olive Oil

Instructions

  1. Saute onion and garlic in olive oil, over medium heat until soft.
  2. Add un-drained beans and broth, mix to incorporate. Mix in Ro-Tel tomatoes and simmer to heat through, taste and add salt if necessary.
  3. Serve beans in a bowl, on top of greens. Top beans with diced avocado, chopped cilantro and a drizzle of olive oil and some lime wedges on the side.

Notes

Courtesy of Lorraine Wardy

Coming soon!