Spicy Black Beans
Spicy Black Beans is a quick side dish that turns a can of beans into something with real heat and tang. Chile oil carries the spice through every bean, while rice vinegar and soy sauce add sharpness and savory depth. A minced Thai bird chile gives a clean, fierce kick. Everything cooks in one skillet in minutes, and the beans work hot beside a main or slightly cooled as a salad.
Instructions
Rinse the canned black beans well and let them drain completely, so they fry instead of steam.
Pour the chile oil and the vegetable oil into a large skillet and set it over medium high heat. Wait until the oil is hot and loose in the pan.
Add the beans, salt, black pepper, rice vinegar, soy sauce and minced Thai bird chile. Toss everything together so the beans are coated evenly.
Cook only until the beans are heated through, which should take a short time since they are already cooked. Stop as soon as they are hot so they stay whole and do not turn mushy.
Serve right away as a side dish. You can also let the beans cool slightly and eat them as a salad.
Make it personal.
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