Idaho Prairie Black Berans by Pattie Sue Knapp

Idaho Prairie

Black Beans

On a trip to California I sampled a black bean side form the El Pollo Loco restaurant chain. I liked the taste and after I returned home I tried to make a copy-cat version. I came up with a similar dish but it was not exactly the same like most copy-cat versions. That is mostly because I followed my own personal taste preferences instead of trying to make an exact copy. My version is a slightly sweet and quite spicy version. Reducing the chili pepper flakes to 1/8 teaspoon makes a milder; go with your personal taste.

Preparation: 30 minutes over 5 hours Life Experience Recipe
Serves or Makes Pattie Sue Knapp
  • 2 15-ounce cans black beans, undrained
  • 1 1/2 cups of water
  • 1 Teaspoon dried onion fakes
  • 1/2 cup dark brown sugar
  • 4 Strips of bacon, fried crisp and crumbled
  • Fat from the fried bacon, up to 2 tablespoons, to taste
  • 1 Cup chicken broth
  • 3 Tablespoons diced green chilies
  • 3 Tablespoons catsup
  • 2 Tablespoons red wine vinegar
  • 1/8 to teaspoon red pepper flakes, to taste

    All the ingredients go into a large sauce pot or crock pot. Heat while stirring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 4 to 5 hours or until the desired consistency. It makes a slightly sweet, spicy dish. It is an excellent side dish as is or serve over rice for a main dish. A bit of diced onion, shredded cilantro and grated cheese (suggest Southwest 4-cheese mix variety) and even some diced tomatoes or sour cream served alongside lets the diner customize the dish to their liking. You will have them coming back for more.

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Latest revision done August 2019
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