Bolita Beans with Red Wine, Smoked Paprika and Jalapeno

A wonderfully seasoned dried bean side dish for any steak, or Mexican Meal.

Cuisine Southwestern

Prep Time 10

Cook Time 7

Servings

Calories 71kcal

1 cup dried bolita beans
1 Tablespoon lard
2 cups water
1 teaspoon cumin
1 teaspoon smoked paprika
1 clove garlic chopped chopped
1 teaspoon fresh thyme chopped
1 dash cinnamon
1 dash nutmeg
½ cup full-bodied red wine
½ onion chopped
½ chocolate bell pepper chopped, or any sweet bell pepper,
1-2 jalapeno pepper, divided chopped. Stemmed and seeded if you wish to reduce heat.
salt to taste

Rinse and pick through beans to remove any misfits. Place the beans in the crockpot. Cover with enough water to cover beans by 1 - 2 inches. Place the lid on the crockpot and let the beans soak overnight.
The next morning, drain beans.
Add a nice scoop of lard to the beans in the crockpot and add 2 cups water. Cover and cook on low 6-8 hours or until beans are tender.
Stir in cumin, paprika, garlic, thyme, cinnamon, nutmeg, wine, onion and bell pepper. Remove stem and seeds from jalapeno (only if you want less heat) Chop half and add to beans and save the other half to garnish beans. Cover and continue to cook in crockpot for one hour.
Add salt and stir well. To serve plate and garnish with rings of jalapeno pepper.