Spicy Black Beans, Peruvian-style - Frijoles Escabechados Recipe

Spicy black beans
annieseats/Flickr
Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 4 to 6 servings
Nutrition Facts (per serving)
284 Calories
4g Fat
47g Carbs
17g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 284
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 8mg 3%
Sodium 551mg 24%
Total Carbohydrate 47g 17%
Dietary Fiber 11g 38%
Total Sugars 4g
Protein 17g
Vitamin C 13mg 64%
Calcium 96mg 7%
Iron 4mg 21%
Potassium 1082mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Peruvian black beans are prepared in a style known as "escabechado", which means something like "pickled". The beans are both sweet and savory, delicious with white rice. Use leftovers for burritos or nachos.

Ingredients

  • 2 cups dried black beans, such as turtle beans, or 3 cups canned

  • 4 slices bacon

  • 1 tablespoon minced garlic

  • 1 tablespoon aji panca chile pepper paste

  • 1 teaspoon cumin

  • 1 packet sazon Goya with cilantro and tomato

  • 1 large white onion

  • 1 aji Amarillo chile pepper (or other fresh chile pepper), seeds removed, sliced thinly

  • 1/4 tbsp rice wine vinegar

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Soak dried beans overnight. Drain and cover with clean water, and bring to a simmer. Add a slice of bacon, and simmer beans until tender. Drain, reserving about 1 cup of the cooking liquid.

  2. Add remaining 3 pieces of bacon to a large skillet and fry until crispy. Remove from pan, crumble, and set aside.

  3. Slice onions into thin half moon shaped pieces ("a la pluma"). Add onion and garlic to the same skillet with the aji chile pepper paste, cumin, and the sazon Goya, and cook them in the bacon grease over medium heat until they are golden brown, soft, and translucent. Add the sliced chile pepper and sauté for several minutes more.

  4. Puree half of the beans in a blender with the reserved cooking liquid. Add the pureed beans to the skillet and simmer, stirring, for several minutes.

  5. Add the remaining beans, the vinegar, and the crumbled bacon. Cook, stirring until beans are heated through. Serve warm with white rice.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.