11/16/2023 0 Comments Mexican black bean recipes side dish![]() ![]() Once the water is boiling, reduce the heat to a simmer.After I pour in the water, I stir in cumin, olive oil, salt, and pepper and bring the pot to a boil. I start with 4 cups of water for every cup of beans, and I add more as needed to keep the beans submerged as they cook. Because I like black beans to have a thick, flavorful cooking liquid, I always measure the water when I cook them. Rinse them well, and place them in a large pot. Add them to a colander and discard any stones or debris. So, I skip the soak, and follow these easy steps: I also find that not soaking creates a richer, creamier cooking liquid, which makes the beans an especially delicious side dish. As a result, I don’t soak the beans before I cook them. Because I often use them in black bean recipes like tacos and enchiladas, I want them to hold their shape. My method for how to cook black beans from scratch is slightly different from my approach to cooking other types of beans. That way, you’ll be able to make delicious versions of your favorite black bean recipes whenever you please! Cook a big batch one day, eat some for dinner, and freeze the rest. It takes a little time, but the cooking process is super easy and hands-off – an ideal activity for a long winter weekend at home. You’ll find my method for how to cook black beans below. Like canned beans, they’re great in tacos, enchiladas, and other black bean recipes, but they’re also a delicious side dish on their own. They come out creamy and flavorful, with a rich cooking liquid seasoned with cumin and garlic. More often than not, I rely on the canned kind because they’re convenient, but when I have the time, I prefer to cook them myself. It seemed like the perfect time to cozy up in the kitchen and cook black beans from scratch.īlack beans are an ingredient that I use all the time. Six inches of snow had already accumulated outside, and six more were on their way. But that day, a trip to the grocery store was totally out of the question. With all the recipe testing that goes on in our kitchen, I hadn’t gotten around to it. Cilantro– This is optional but adds freshness.When I opened the pantry last weekend, I found a bag of dried black beans that I’d been meaning to cook for weeks.If you choose to use something with larger granules like kosher salt, you’ll need to double the amount. Salt– I just use regular table salt for this recipe.Feel free to use chicken broth, water with bouillon, or just plain water. Vegetables Broth– This adds a greater depth of flavor and thins the sauce.Tomato Sauce– This helps create the sauce for the beans.Cumin– Such a delicious spice used often in Latin American, Indian, and North African cuisines.Garlic– Fresh is best but you can substitute with garlic powder or minced (see below).Onions– Pretty much the foundation of anything good.It’s needed to cook the onions until tender. Olive Oil– Just a little of any oil will work. ![]() I like to use a mesh strainer and turn my faucet on spray mode. Black Beans– Be sure to drain and rinse off all the starch.All you need are a few simple ingredients. ![]() You can enjoy them straight from the can or dress them up a bit for extra deliciousness. SEASONED BLACK BEANSīeans are a great staple to always have on hand. If you’re looking for a delicious and healthy side for your next Mexican meal, make these Seasoned Black Beans! We love making these with Baked Chicken Taquitos, Salsa Chicken Tacos, and Cafe Rio Sweet Pork. Take your canned beans to the next level with this simple Seasoned Black Beans recipe! These flavorful tender beans are great as a side or for adding to Mexican dishes like burritos, tacos, enchiladas, and salads. ![]()
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