Directions
- 1Heat the olive oil and butter in a Dutch oven or heavy-bottomed pot over medium heat.
- 2Add the Street Taco Barbacoa seasoning to the oil and butter.
- 3Cook for about 2 minutes, stirring frequently, to bloom the spices.
- 4Add the chopped onion and diced jalapeño.
- 5Cook, stirring occasionally, until the veggies are cooked down, about 8-10 minutes.
- 6Add the rinsed and drained beans to the pot and stir to combine.
- 7Add the water and chicken bouillon cube (or use chicken broth instead).
- 8Stir well to dissolve the bouillon.
- 9Bring to a simmer, then reduce heat to low.
- 10Let simmer uncovered for 30 minutes, stirring occasionally.
- 11Using a potato masher, mash some of the beans directly in the pot to thicken the mixture and create a creamier texture.
- 12Leave some beans whole for texture.
- 13Taste and season with salt and pepper as needed.
Ingredients
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 0.5 packet @StreetTaco Barbacoa seasoning blend
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 1 jalapeño, seeds removed, diced
- 2 cups water
- 1 chicken bouillon cube
- 2 cups chicken broth
- to taste Salt
- to taste pepper
Equipment
Dutch ovenheavy-bottomed potpotato masher
Tips
- Using a chicken bouillon cube or chicken broth makes a world of difference for restaurant-quality beans.
- Mash some of the beans directly in the pot to thicken the mixture and create a creamier texture, while leaving some whole for texture.
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