Let’s be honest. It is never too early to prepare for Cinco de Mayo. If you haven’t perfected your margs, your guac, your mango salsa, your chicken enchiladas there’s still some time. But you’ve got to get on it! I’m going to take on the black bean situation for you and solve it the easy way.
Buy yourself a can of Pastene black beans (playing it incognito in the Italian section), turn the can around, and make the recipe that’s always been right there. It’s easy, fresh and the balsamic gives it a zing that makes these beans more abondanza than just plain bueno. Ok, I have no idea if abondanza is even a word, but they used it in an Olive Garden commercial so I’m going with it.
These beans are great as a dip for chips or sturdy veggies, as a filling for quesadillas, as a component of lunch deconstructed, as a topping for huevos or as something to put on your spoon as you stand in front of the fridge craving protein. By the way if you see limes on sale, go long! I hear they are in short supply in Mexico and you’ll be needing lots of those tangy babies in the weeks ahead.
1 15.5 oz. can black beans
3 Tbsp olive oil
1 medium onion
1Tbsp balsamic vinegar
1/2 jar (7 oz. size) roasted red peppers, diced
1/4 cup (or more) chopped celery
salt and pepper to taste
dash of oregano
splash of maple syrup (optional, unless you are in New England, then mandatory)
Saute onion and celery in olive oil until clear. Add roasted peppers and cook for a very short time. Add beans (with liquid), vinegar and seasonings. Simmer for 5-10 minutes.