![]() ![]() We eat them simply over rice, wrapped in a burrito, as a side with fajitas or tacos, or with huevos rancheros. They’re close to Frijoles Refritos, meaning “well-cooked beans” (as opposed to “twice-cooked beans,” which is what I thought it meant for years.) But I’m not frying anything in lard or vegetable oil, instead cooking the beans with some onion, garlic, jalapeno and cilantro for great flavor. These versatile black beans are a staple in our house all year long. I always teach them in April so that my students have some fun, healthful recipes to use for Cinco de Mayo (May 5th.) You know I am a sucker for themed family dinners on “holidays.” That and I just don’t enjoy taking the kids to crowded, greasy Mexican restaurants on one of the busiest and most inebriated nights of the year for something I can easily make at home. It is no surprise to me that my Mexican-themed cooking classes are my most popular of the year. It is always a crowd pleaser, easy to prepare and I can very often employ a topping bar of sorts. ![]() kids and adults or carnivores and vegans, I steer most often towards Mexican food. (A splash, 1-2 tablespoons, of apple cider vinegar can also be used.When I am coming up with a menu for entertaining mixed company, e.g. Once the beans are cooked, add fresh squeezed lime juice to brighten the flavors.Drain and rinse the soaked black beans.(It’s fine to include the softer stems from the cilantro.) Chop the onion and cilantro, and mince the garlic. The next day, begin by prepping the vegetables.Place the beans in a large bowl and cover with water by about 2 inches. Thank you for supporting Inspired Fresh Life. Inspired Fresh Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to . Enjoy with a refreshing Paloma cocktail, Pineapple Jalapeño Margarita, or Skinny Blood Orange Margarita.About 1 ½ cups of homemade beans is equal to a 15-ounce can of rinsed and drained black beans. Use in a variety of recipes calling for canned black beans.Replace the canned black beans in Fiesta Black Bean Dip.Try Pineapple Pico de Gallo, Mango Salsa, Grilled Summer Corn and Peach Salsa, or your favorite store-bought salsa. Heat with shredded cheese and salsa for the perfect dip.Use as an ingredient in Mexican Stuffed Bell Peppers or Chipotle Black Bean Hummus. ![]() Mix with Easy Taco Meat to create burritos, tacos, or quesadillas.Serve as a side dish for Carne Asada, Steak Fajitas, Carnitas, Blackened Fish Tacos, or Grilled Shrimp Tacos.Serve as a side dish or add as an ingredient in other Mexican inspired recipes. Bring to a low boil, then cover and simmer. (A splash, 1-2 tablespoons, of apple cider vinegar can also be used.)Ĭhop the cilantro and onion mince the garlic. Taste for salt and spices, and adjust as necessary. You may need to add a little more stock (up to ½ a cup) during cooking. Turn the heat to low, and continue to simmer for 2 - 2 ½ hours until the beans have softened. Cover with a lid, and bring to a low boil. Add the drained and rinsed beans, cilantro, and seasonings. Pour in the vegetable broth, and scrape up any bits stuck to the pan.Add the minced garlic, and sauté 2 more minutes, stirring constantly. When hot, add the chopped onion, and sauté for about 5 minutes, stirring occasionally, until translucent. Heat a tablespoon of avocado oil in a Dutch oven over medium heat. ![]()
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