Chili’s Black Beans
You can make these beans at home, and do so very inexpensively. To save time we start with canned black beans.
2 (15.5 oz.) Cans of Black Beans
1/2 tsp. Sugar
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder
1/2 tsp. Sugar
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder
Place in sauce pan and mix through. Let simmer for about 20 – 25 minutes. Place beans on the bottom of plate. They should cover the middle of the plate. Place Chicken Breast in the middle, your serving of rice on the side, a generous helping of picadillo. and sprinkle with a tablespoon of crushed tortilla chips (optional).
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. ![\"Quantcast\"/](\"http://pixel.quantserve.com/pixel/p-7ba8-nx0AzeM6.gif\")
We just use pre-seasoned (with a bit of salt and garlic powder) canned black beans (not drained) and our salsa in 1:1/32 ratio. So 32oz of beans would require 1fl oz of salsa.
Actually I think this tastes nothing like the black beans at Chili’s. I find that if you take a can of Goya black bean soup and top it with some pico de gallo it’s just like they serve at the restaurant!