This can easily be a weeknight side dish - or even a lunch to warm up at your desk with some leftover grilled chicken ... I used leftover Basic Black Beans - so be sure to catch that recipe! 

Ingredients I used:

  1. - 2 slices of bacon, diced

  2. - 1 Anaheim chili pepper, seeded and diced

  3. - 1/4 cup minced yellow onion

  4. - 1 teaspoon ground cumin

  5. - 1 teaspoon dried oregano

  6. - 1 teaspoon salt

  7. - 1 (12 ounce) can lite beer (water, chicken stock, more liquid may be needed)

  8. - 2 Tablespoons dried minced garlic

  9. - 2 teaspoons chicken bouillon granules

  10. - 2 cups cooked Basic Black Beans

  11. - Shredded cheese of choice - I used Monterey Jack

  12. - Garnishes of choice - diced green or red onion, etc.


In a small to medium (3 quart-ish) Dutch oven, cook the bacon, over medium heat, until crisp.  Remove the bacon to paper towels to cool and drain, reserving the bacon grease.  Crumble the bacon into pieces and set aside.

To the Dutch oven, add the diced pepper and onion.  Stir to coat well in bacon drippings.  Add the cumin, oregano and salt.  Cook the vegetables until they are soft.  Add the beer, garlic and chicken bouillon granules.  Stir to dissolve the granules and add the beans.  Bring the mixture to a boil.  Reduce to a simmer and allow the liquid to reduce and the beans to become very soft.

After 15 minutes, check the beans.  A bean should be easily “mashable” between your fingers.  If not, simmer longer - adding more liquid to the pot if needed (water, beer or chicken stock).  When the beans are soft, with a potato masher, smash the beans as much as you desire - again, adding more liquid if necessary.  Once the beans are mashed and the liquid has reduced and been mostly absorbed, stir in a handful of cheese.  Taste and adjust seasonings.

Serve garnished with more shredded cheese, the reserved bacon pieces and diced green or red onion.  I’ve even eaten these for breakfast on occasion and these will freeze too!  ENJOY!!