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BLACK BEAN RECIPES MEXICAN HOW TO

Pour 1 cup of liquid back into the beans and mash the beans with the back of a spoon until you have the desired consistency.

Drain the beans and reserve 2 cups of cooking liquid.

Add the sautéed onion mixture, sea salt and cilantro to the beans and simmer uncovered for 30 minutes, or until very tender.

Remove the kombu from the beans and discard.

Add the jalapeno and cook 1 minute, until tender. You can cover the skillet with a lid to soften the onions and garlic without allowing them to brown. Add the onion and garlic and sauté gently until tender, about 10 minutes.

Heat the oil in a large, heavy-bottomed skillet over medium heat.

Lower the heat to low and simmer gently, covered, for 1 hour. Bring to a boil over high heat, skimming the foam that rises to the top. Place the beans and kombu in a large, heavy pot with enough water to cover by 3 inches.

Drain and rinse the beans, reserving the kombu.

(If the weather is warm, put the beans in the refrigerator to soak.) Add enough cold water to cover the beans by at least 3 inches.

Place the beans and the kombu in a large glass bowl or pot.

Over the next week and a half, I’ll be posting some of my favorite Mexican-inspired dishes to wow your family and friends without letting your healthful eating take a siesta! Or just make a ton over the weekend and freeze them. One pound dried equates to approximately 3 15-ounce cans of black beans at about $2.19 per can for Eden Organic in my natural foods store (other brands are much less, but you’re also getting that pesky BPA.) You can also buy the cans by the case from Amazon and save some money (12 cans for $16.60 at the time of this post.) Making beans from scratch is as easy as boiling water, but you need to plan at least 6 hours in advance to soak them and an hour and a half to cook them. 1 pound of dried beans might cost you about $1.00.

Another bonus is that they are rather inexpensive, especially if you buy them dried and cook them yourself. Black, red and pinto beans are crazy high in anti-oxidants, too.

Even though I avoid canned food like the plague, you have a great option with Eden Foods which does not use BPA in its can liners.īeans are an incredible source of low-fat protein and fiber, especially soluble fiber which has been shown to help lower cholesterol and stabilize blood sugar levels.

BLACK BEAN RECIPES MEXICAN HOW TO

The good news is that I can tell you how to easily make them from scratch (soaking dried beans) or from a can.

Daughter #1 and her friends like to toast corn tortillas over the gas flame on the stove (they’re 14 years-old) and eat the beans like a dip. 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. When I am coming up with a menu for entertaining mixed company, e.g.