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Mexican black bean recipes side dish12/5/2023 ![]() ![]() I used a yellow onion but you can use a white onion or even a few shallots, instead of the yellow onion.If you wanted to make these spicy, you could add a pinch of cayenne pepper or chili powder to the recipe.Be sure to save the liquid from cooking, to be used in this recipe. You could make these with dried black beans, but they’d need to be fully cooked before starting this recipe.Black beans are also inexpensive and canned beans can last a long time in the pantry. Keep in mind that some beans can be high in sodium if they’re packed in salt, so I recommend looking for low sodium or no-salt added cans of black beans, since we’re using the liquid in this recipe. You may be wondering if black beans are good for you and the short answer is, yes! They’re a great source of plant-based protein and they’re an excellent source of fiber. I know there are lots of different ways to make black beans, but this one is my personal favorite because it’s quick, easy, and delicious. Note: While these black beans remind me of the side dish I get at my favorite local Mexican restaurant, I wouldn’t call these authentic Mexican black beans, as I’m not an expert in Mexican cuisine and I’m sure they’re traditionally made with dried beans. I love pairing these black beans with Mexican rice! Even our 9-year-old foster kiddo (who normally hates beans) enjoys these black beans! You can also serve them with your favorite Mexican-style main dish.These Mexican Black Beans are a great way to spice up a simple can of beans and they’re a delicious side dish to serve with your favorite Mexican meal. They can also be served as a dip alongside your favorite salsa and guacamole. Beans should always be submerge by at least an inch of water.īlack beans are typically served, alongside white rice or flavored rice (our favorites are Restaurant-Style Mexican Rice or Cilantro Lime Rice), as a side dish for Mexican-inspired meals. After one hour, check beans every 20 minutes for softness. Reduce heat to a simmer and simmer for 1 hour.Add black beans and 2 quarts water to a pot (8 cups).If you prefer to soak your black beans, submerge in water Rinse 2 cups black beans and remove debris.We use canned black beans in this recipe but if you want to make your own black beans from scratch you can follow these easy instructions: Serve alongside rice or inside of your favorite taco, burrito, enchilada and more!.You’ll know the dish is done when the beans are heated through and some of the liquid has cooked out making the sauce a little thicker. Stir the mixture together and continue cooking over medium heat.Once the garlic is soft and fragrant, rinse and drain the beans and add them to the skillet.Don’t skip this step! It adds so much flavor when you cook the spices by themselves before adding the beans. Start by heating the olive oil in a large, non-stick pan over medium heat. ![]() ![]() It is almost foolproof, but I can walk you through the steps just in case! Tomato juice (not tomato sauce, sauce is too thick).The ingredients to make these black beans are easy to find at most grocery stores. If you want to add a little bit of spice, feel free to add some chopped jalapeno or diced green chiles in with the garlic at the beginning. The tomato juice and spices make the perfect sauce to keep everything together. These Black Beans are a savory, vegan, high protein side dish that pairs perfectly with so many meals! I love how quickly they come together, and you probably already have most of the ingredients in your pantry right now. Whether you are looking for a salad or potatoes or bread, we have you covered! Round out your favorite main dishes with flavorful side dishes, like these black beans. ![]()
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