Habanero Black Beans

Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 2

Okay, so Lee makes killer black beans. Mine have always been consistently bland until I learned his methods. Black beans can be a taco topping, a great addition to white rice, and a good side dish on their own.

Ingredients

• 1 tablespoon olive oil

• ½ of a medium onion, chopped

• 1 clove garlic, peeled and minced

• ½ ounce of salt pork, diced

• 1/4 habanero pepper, seeds removed, minced

• 1 bay leaf

• 2 thyme sprigs

• 2” x 2” parmesan cheese rind

• 2 (two) 16 ounces can of black beans, drained

• 1 cup of chicken stock

Preparation

1. In a medium pot, heat 1 tablespoon of olive oil. Add onion, garlic, salt pork, habanero pepper, bay leaf, thyme, and parmesan rind. Cook, stirring occasionally until onions soften, about 2-3 minutes.

2. Add drained beans and chicken stock, cook on low heat until liquid evaporates about 30 minutes.

3. Discard parmesan rind, thyme, and bay leaf, remove from heat, and serve.

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