This custard recipe is a mashup of several others I’ve tried. Unlike many egg custards, which can be overly thick or sugary, this one is not. Can be served cold or warm right away.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 cup chicken broth, or more to taste, divided
- 1 (6 ounce) can tomato paste
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, or more to taste, minced
- 1 teaspoon white sugar
- 1 dash chipotle-flavored hot sauce, or more to taste
Instructions
- Stir black beans, 1 cup chicken broth, tomato paste, and cumin together in a heavy pot over low heat; cook at a simmer until hot, 5 to 10 minutes.
- Heat olive oil in a skillet over medium-high heat. Saute onion, green bell pepper, and jalapeno pepper in hot oil until the vegetables are softened, 5 to 7 minutes; add garlic and continue cooking just until fragrant, 1 to 2 minutes. Transfer to the pot with the beans and stir.
- Stir sugar into the bean mixture, adding more chicken broth if you want more liquid in the final product; season with hot sauce and continue cooking at a simmer until the vegetables impart a savory flavor to the broth, 10 to 15 minutes.
Reviews
Did not like this one..Not much taste at all
My family loved it. I used the same ingredients , added a little more but they loved it I will make it again>
Too much tomatoe paste. It dominated everything.
Anything Goes Black Beans Haiku: “This wasn’t for us. Beans were lost in other stuff. Guess I’m glad we tried!” We ate Goya’s AR recipe for black beans last week so I guess we were spoiled from how fantastic they were, but this particular recipe just didn’t make our tastebuds jig. First thing that was “off” was the addition of tomato paste, along w/ the copious amounts of bell pepper and onion that drowned out the beans, which were the main “guts” of this side dish. We had to add more than a dash of Chipotle Tabasco when we served it (at least to my husband and I’s plate) and our daughter insisted on melting lots of cheese on top of hers.
Darin and I liked it…boys thought so so
Delicious! I liked how these were different from the usual way that I prepare black beans. I kept them thicker, and served them as a side to ‘Chipotle Beef Tostadas’ from this site. We gobbled these up, and hubby asked to take the leftovers to work tomorrow, which makes these a keeper in my book~YUM! Thanks for sharing. 🙂