• Cooking Time: 15 - 20 mins.
  • Servings: varries
  • Preparation Time: 5 mins.


Black beans are a favorite staple in the "bat cave" and I often try out new flavor combos with these sturdy little gems. Last night I cooked up a batch for dinner and my boyfriend immediately christened them "Naughty Beans." He says it's naughty how yummy I can make beans. I hope you like them too!


  • *the amounts are at your discretion; use how much you need at the time.
  • Bacon (use any flavor that you prefer, just make sure it's real bacon - nothing that you would microwave!)
  • Onion (white are the best for this recipe)
  • Garlic (just one or two large cloves)
  • Hot Peppers (the smaller the better; again, use at your discretion)
  • Black Beans, canned (drain some of the goo they come in, but leave a little for cooking)
  • Tomato (two medium-sized is a good number)
  • Hot Pepper Flakes (just a few shakes from the canister)
  • Cumin (a healthy dose)
  • Lime (just one is enough)
  • Cilantro, chopped (a small handful for two servings is enough; if you abhor cilantro you could try some fresh flat-leaf parsley)
  • Salt
  • Pepper


  • Set a large, deep pan over a medium-high flame.
  • Chop the bacon into smallish squares and add to the pan.
  • Cook until crispy. Remove bacon to another bowl, to reserve for later.
  • Leave the fat in the pan but turn down the heat to medium. Add the onion, salt and pepper. Cook until nice and caramelized. Add the garlic and hot peppers.
  • When mixture is done, add the tomatoes, hot pepper flakes and cumin. Turn down the heat to medium-low and add the beans.
  • Simmer until everything is heated through and the whole dish is a little thick.
  • Plate into deep bowls and garnish with the reserved bacon and chopped cilantro.

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