Black Beans (Mexican style)

Many years ago, a Mexican friend of ours gave me and my husband a gift bag. Inside that gift bag was a pack of black beans, some seasonings and a recipe for cooking black beans as one of her wedding gifts to us. We thought that was special because that friend of ours knew how much we like beans 🙂 And yes, as vegetarians, dishes with beans are part of our diet. It’s good and healthy! There are a lot of recipes out there that use beans. It is one of those main ingredients that you can cook in many different ways.

Mexican style of cooking black beans is simple and easy to make. Depending on the amount of ingredients you put in, your black beans can get extra hot and spicy. So if you do not like spicy food, you may want to reduce the amount of hot pepper you put in your cooking. Want to try some Mexican dish without going to a Mexican restaurant? Try this recipe out.

Classification: Vegan
Good source of: protein, fiber, molybdenum, copper, folate, manganese, vitamin B1, phosphorous, magnesium, iron

INGREDIENTS:

16 oz (1 lb or 453 grams, or about 2 cups) uncooked black beans *You may use canned black beans and adjust the amount of the ingredients.
1 TBspoon coconut oil
5 garlic cloves, minced
1 cup onion, diced
1 cup green pepper, diced
3-4 bay leaves (laurel)
1 TBspoon salt or more to taste
1/4 mushroom seasoning powder (optional) *I used it as a flavor enhancer.
2 cups vegetable broth or chicken-style broth as needed
**make instant chicken-style broth by mixing 1 TBspoon country-style vegan seasoning into 2 cups of water

2 TBspoons dried oregano leaves or 1/2 cup fresh finely chopped

1/4 to 1/2 teaspoon cayenne powder or 1 medium size jalapeño pepper
**if oregano is not available, use whatever available spice/s you have

1/2 teaspoon cumin powder (optional)
3 TBspoons lime or lemon juice, or more to taste (optional, if you want it in your taco, burrito or enchiladas)
1/2 cup diced fresh cilantro or green onion as garnish

STEPS:

1. Wash and soak beans for at least 8 hours or overnight. Drain and rinse the next day.
2. Cook beans with just enough amount of water in a crock pot (for overnight cooking) or cook in a regular pot. When the beans are soft, add 1 TBspoon of salt. *Do not add salt when cooking beans as it takes longer for beans to get soft..
3. In a pan, stir-fry garlic, onion, and pepper with coconut oil for about a minute.
4. Add cooked beans, vegetable broth and the rest of the ingredients. Cover, and cook for about 5 minutes.
5. Before serving remove bay leaves. Sprinkle garnish on top.

Serve with plain cooked rice, rice pilaf, baked/cooked potato, taco, burrito, fajita or anything you want to go with it. You may also use
grated cheese or tomato as toppings.

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Black Beans (Mexican Style)

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One thought on “Black Beans (Mexican style)

  1. Pingback: Rice Pilaf (Mediterranean) | Recipes From Eden

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