Bum Beans
Get ready to spice up your dinner table with "Bum Beans," a smoky, savory fusion of hearty black beans and kidney beans, crispy bacon, and a kick of jalapeño. This quick and easy recipe, packed with bold flavors from smoked paprika, cumin, and chili powder, is simmered to perfection in a rich tomato broth with a touch of sweetness from brown sugar. Topped with crispy bacon and fresh cilantro, this dish is both comforting and versatile—ideal as a hearty side dish or a satisfying main when served over rice. Perfect for busy weeknights, "Bum Beans" is ready in just 45 minutes and brings a whole lot of flavor to your plate.
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Recipe Information
Ingredients
- 2 15-ounce cans canned black beans
- 1 15-ounce can canned kidney beans
- 6 slices bacon
- 1 medium yellow onion
- 3 cloves garlic
- 1 medium jalapeño pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 cup vegetable broth
- 1 teaspoon apple cider vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon olive oil
Instructions
Drain and rinse the black beans and kidney beans, and set aside.
Chop the bacon into small pieces. Dice the yellow onion and jalapeño pepper (remove seeds for less spice if desired), and mince the garlic.
Heat a large skillet or pot over medium heat. Add the olive oil and chopped bacon. Cook the bacon until crispy, about 5–7 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.
In the same skillet with the bacon drippings, add the diced onion and chopped jalapeño. Sauté for 4–5 minutes until softened.
Stir in the minced garlic, smoked paprika, ground cumin, and chili powder, cooking for another 1–2 minutes until fragrant.
Add the tomato paste to the skillet and stir to combine. Cook for 1–2 minutes to develop the flavors.
Add the drained beans, vegetable broth, and brown sugar to the skillet. Stir everything together and bring the mixture to a simmer.
Reduce the heat to low and let the beans cook for 15 minutes, stirring occasionally. If the mixture becomes too thick, add a splash of vegetable broth or water.
Stir in the apple cider vinegar, salt, and black pepper. Taste and adjust seasonings as needed.
Turn off the heat and mix in the crispy bacon. Garnish with chopped fresh cilantro before serving.
Serve warm as a side dish or over rice for a complete meal.
Nutrition Facts
Calories |
2215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 6607 mg | 287% | |
| Total Carbohydrate | 341.5 g | 124% | |
| Dietary Fiber | 122.1 g | 436% | |
| Total Sugars | 26.1 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 717 mg | 55% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 6958 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
