![]() ![]() Stick blender is the way to go and only partially mash (blend) the beans. I use 2 jalapenos and don't skimp on the lime juice. These are our go to black beans whenever we make black beans. Seems they are trying hard to monetize and don't care about the life's work of the Gourmet and Bon A recipes as much. Overall this site is not what it use to be. Or you will need to simmer much longer and at a lower heat as some mentioned. You will get a very soupy, and bland version as mentioned below if you don't do this. The instructions were a bit different, the main difference was drain the beans and rinse. We serve this as a delicious side dish to accompany our favorite Mexican entrees.This recipe, as you can see from the comments, is much older than 2016, believe it's from a 1999 Bon A. I hope you like these Mexican style black beans as much as we do. Reheat in the microwave or on the stovetop in small saucepan over medium heat. Store leftover black beans in an airtight container in the refrigerator for up to 3 days. This recipe can easily be cut in half and doubled or tripled if you need a big batch to feed a crowd.With a total cooking time of about 8 minutes it is quick.It is a flavorful side dish that is also healthy.I use canned black beans instead of dry beans so no soaking (or waiting) is required.You only need a handful of ingredients, seven to be exact.This also means it is great for meal prep or as leftovers the next day. It is an easy recipe that you can make in advance because it warms up easily.A diet rich in beans can reduce your risk of several serious medical conditions and help your body to process calories more effectively”. ![]() Are Black Beans Healthy?Īccording to WebMD – “The antioxidants, fiber, protein, and carbohydrates in black beans make them nutritionally powerful. They are used for many dishes in traditional Mexican cuisine. Trade out the cumin for a little chili powder for a different flavor profile.īlack beans are known as frijoles negros in Spanish. Swap the jalapeño pepper with green bell pepper for milder but still flavorful beans. Leave out the broth completely and use the undrained black beans. Use vegetable broth or enough water to cover the beans to make this vegan/vegetarian. Squeeze a splash of fresh lime juice onto each serving.Pour in chicken broth and add cumin, cook about 5 minutes or until heated through. Warm olive oil in a small to medium saucepan over medium-high heat, add chopped onion and jalapeño and cook until softened, 2-3 minutes.Lime Juice – we use fresh lime juice to give our dish a burst of fresh flavor. Jalapeño Pepper – finely chopped with ribs and seeds removed for milder black beans, or leave them in for spicy black beans.Ĭumin – this is a super easy way to add flavor to our beans. Olive Oil – any variety will work anything from extra virgin to light tasting. Onion – I use either white onion or yellow onion, just whatever I have on hand or is the cheapest. Just a few simple ingredients are all you need!Ĭanned Black Beans – I use the store brand, use your favorite brand.Ĭhicken Broth – we always use the 33% less sodium broth. While I love them and they do make a great side dish it is nice to have another easy go-to to serve with Mexican dishes. Before making this dish we always had canned refried beans as a side. I have been making this black bean recipe for years and came up with it after I had eaten a similar dish at our favorite Mexican restaurant. We absolutely love Mexican food and eat it several times a month. Easy Mexican Black Beans recipe (with canned beans) is the perfect side dish for virtually any Mexican meal (that doesn’t already have beans, of course). ![]()
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