- 1 pound black beans, soaked overnight
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 quarts water
- 1 1/2 tablespoons salt
- 6 slices bacon
- 1 4-oz can green chiles, chopped, drained
- 2 teaspoons hot pepper sauce
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 ounces queso anejo cheese, grated (1/2 cup), OR grated Monterey Jack cheese
Drain beans. In a large saucepan, heat oil and saute onion, green pepper and garlic until softened. Add beans and water; bring to a boil, lower heat and simmer, covered, for 2 hours, or until beans are tender. Drain any excess liquid and mash beans in saucepan; season with salt. In large skillet, cook bacon until crisp; crumble and set aside. Stir mashed beans into reserved bacon fat in skillet; stir in bacon, chiles, hot pepper sauce, pepper, cumin and oregano. Serve hot or at room temperature, sprinkle with cheese just before serving. If desired, cool, cover, refrigerate and reheat before serving.
Makes about 5 cups.
Serve with tortilla chips and vegetables dippers.
Queso anejo is simply an aged version of queso fresco and, while classified as a soft cheese, can actually become quite firm and salty as it ages. It is used primarily as a garnish, crumbled or grated over a variety of dishes and can be found in Mexican markets and some supermarkets.
Serve as part of a buffet for game day.