Have I shared with you just how much I adore Smoked Paprika?
Oh my, smoky is just the beginning! What a heavenly aroma, gorgeous deep red color and hot, spicy and fabulous flavor!
My husband loves black beans and I’ve been making them a lot lately with onions and garlic. So I thought, what the heck, lets add a little of this fancy spice and see what happens. Let’s just say, vegetarian black beans went to a new level!
The perfect adjective? SASSY!
Black Beans with Hot Smoked Paprika
Hot smoked paprika is a MUST TRY! A mild smoked paprika is also available if you don’t like the heat. Here’s my recipe.
Sauteed onions with hot smoked paprika
Smoked Hot Paprika
KITCHEN PRINCESS BLACK BEANS WITH SMOKED HOT PAPRIKA-INGREDIENTS
Serves 2 as a meal, 3 or 4 as a side dish
- 1 large yellow onion, chopped (vidalia or another sweet onion if available)
- 2 tablespoons grapeseed or coconut oil
- 2 cloves garlic, chopped
- 2 cans organic black beans
- 1 cup chicken or vegetable broth
- 1 – 3 teaspoons smoked hot paprika
Gorgeous color, smoky and hot!
KITCHEN PRINCESS BLACK BEANS WITH SMOKED HOT PAPRIKA-METHOD
- Heat the oil over medium heat in a large pan.
- Add the onions and garlic and saute until the onion is soft but not brown.
- Add the smoked paprika and stir it around into the onions. The smell is heavenly!
- Now add your black beans and stir it all together and add the chicken broth so it doesn’t stick to the bottom of the pan. I cook it for about 10 minutes or so and if it starts to get dry, go ahead and add more chicken broth. You want it wet but not soupy.
Simmering black beans
Hot Smoked Paprika Black Beans served with avocados in lime juice and fresh sour cream. Yum!
KITCHEN PRINCESS TIP: Smoked hot paprika also works really well in scrambled eggs and is marvelous in hummus whether homemade or store bought. It’s also great on grilled or roasted vegetables, grilled chicken, soups, stews, roasted corn on the cob…. Experiment with it and I’m sure you’ll come up with some great recipes!
I can’t wait to try this Kate! Do you always use canned black beans? I was just wondering if you ever used dried ones and soaked them, and if they taste the same.
I pretty much always use canned black beans, the organic, GreenWise ones from Publix. Black beans are pretty bland on their own so I don’t imagine there would be a huge taste difference but I want to try it with the dried.
I have only done dried black beans. They are not as long to cook as pintos. We usually eat ours over rice with cheese grated on top, fresh tomatoes, cilantro and onions to top it off. Then sometimes add a dollop of sour cream. Will have to try your method sometime soon.
You will love them Larinda! The smoky flavor is wonderful and topping them with the avocados and sour cream is a really nice contrast. Merry Christmas to you and your family.