Mexican recipes
Basic black beans
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150 min
Serves 4 - 6
Mexican
Ingredients
- 16 oz dried black beans 455 g dried black beans
- 1 tbsp vegetable oil or lard 15 ml vegetable oil or lard
- 1 carrot, diced 1 carrot, diced
- 1 onion, diced 1 onion, diced
- 4 clove garlic (minced) 4 clove garlic (minced)
- 4 chipotle chiles in adobo sauce, chopped 4 chipotle chiles in adobo sauce, chopped
- 1 tbsp dried epazote (substitute with oregano if not available) 15 ml dried epazote (substitute with oregano if not available)
- 1/2 cup chopped fresh cilantro 120 ml chopped fresh cilantro
- Six cups of water Six cups of water
- Two cups of chicken broth Two cups of chicken broth
- 1/2 tsp cumin 2.5 ml cumin
- 1 tbsp tomato paste 15 ml tomato paste
- 1/4 cup lime juice 60 ml lime juice
- Salt to taste Salt to taste
Method
Put the beans in a pot, cover with water and soak overnight.
Drain the soaked beans.
In a large pot over medium heat add the vegetable oil and saute the onions and carrots for about 10 minutes, until soft. Add the garlic and cook for one more minute. Drain the beans and add them to the pot together with the Chipotle chilies, the epazote or oregano and half of the cilantro leaves. Cook for 1 or 2 minutes more, stirring occasionally.
Add the chicken broth and water and stir well.
Lower the heat to minimum and cook for 1 1/2 hours, stirring occasionally.
Add the cumin, tomato paste, lime juice and remaining cilantro. Season with salt and cook for 30 more minutes or until beans are tender.
When the beans are ready, smash a few of them against the side of the cooking pot using a spoon in order to thicken the broth a bit. Smash as many beans as needed until you achieve the desired consistency.
Serve garnished with extra coriander leaves.
Drain the soaked beans.
In a large pot over medium heat add the vegetable oil and saute the onions and carrots for about 10 minutes, until soft. Add the garlic and cook for one more minute. Drain the beans and add them to the pot together with the Chipotle chilies, the epazote or oregano and half of the cilantro leaves. Cook for 1 or 2 minutes more, stirring occasionally.
Add the chicken broth and water and stir well.
Lower the heat to minimum and cook for 1 1/2 hours, stirring occasionally.
Add the cumin, tomato paste, lime juice and remaining cilantro. Season with salt and cook for 30 more minutes or until beans are tender.
When the beans are ready, smash a few of them against the side of the cooking pot using a spoon in order to thicken the broth a bit. Smash as many beans as needed until you achieve the desired consistency.
Serve garnished with extra coriander leaves.
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