The beans are AWESOME!!! This is absolutely my favorite Mexican style way to eat black beans!!! Cooked down with red bell peppers, red onion and garlic, simply seasoned with salt and pepper. Finished off with cilantro and a squeeze of fresh lime juice to brighten up the flavor!
For the Chicken
1 – 1 1/2 cups shredded chicken
5 Tbsp salsa
squeeze of lime juice
1 Tbsp chopped cilantro
For the Beans
1 can organic black beans, rinsed and drained
1/2 red bell pepper, small dice
1/4 red onion, small dice
4 cloves garlic, sliced
1 cup water or veggie broth
juice of 1/2 a lime
a handful of cilantro, chopped
We’ll start with the beans because they take a little longer (assuming you already have the chicken cooked and shredded).
Into a saute pan, over medium heat, add a few drizzles of olive oil, the bell pepper, onion and garlic. Sauté until they’ve got a bit of color and have softened some.
Add in the beans and water/broth. Using a potato masher break up the beans a bit.
Allow to simmer for about 10-12 minutes, until thickened to the consistency of a refried bean. Season with salt and pepper. Finish with a squeeze of lime and a handful of chopped cilantro.
If you missed it yesterday, heres what I did to make a large batch of shredded chicken. I started out by popping 3 chicken breasts, a tsp of peppercorns, a bay leaf and a quart of broth into the slow cooker and letting it go on low for 2.5 hours. Once it was done I shredded the chicken using two forks then popped the chicken right back into the broth. I made this for several different meals, including yesterdays soup, so you only use a portion here.
All you have left to do is warm the chicken in a small pan with the salsa. Once warmed through, give a little squeeze and the cilantro.
I served my salsa chicken and beans along with spanish rice, you can get that recipe here.