4 Slices Smoked Bacon, Cut Crosswise into ¼” Pieces
½ Spanish Onion, Thinly Sliced
1 Garlic Clove, Finely Minced
¼ Teaspoon Chili Powder
¼ Teaspoon Ancho Chili Powder
1/8 Teaspoon Chipotle Powder
1 Teaspoon Ground Cumin
½ Teaspoon Coarse Sea Salt
3 Cups Cooked Black Beans
¼ Cup Homemade Chicken Stock or Canned Chicken Broth
In a medium sauté pan, cook the bacon over medium heat until crisp. Add the onion and garlic and continue cooking until onion begins to soften. Add the chili powder, ancho powder, chipotle powder, cumin, salt and black beans. Stir to combine. Stir in the chicken stock. Bring to a boil. Reduce heat to medium low and cook until most of the liquid has been absorbed, stirring often as the beans cook, about 10 minutes.
Serve with Tequila Shrimp and Carolina Gold Rice.