Mexican Black Beans
Great as a side dish or in salads,
steak tacos and burritos.
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Seed and finely chop the jalepeno and bell pepper. Finely chop the onion, garlic, and cilantro. Set all aside.
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Set rest of ingredients out.
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Heat olive oil in a large skillet over medium heat.
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1 15 oz can
black beans
2 T olive oil
1 jalepeno
1/2 red bell pepper
1/2 sweet onion
3 cloves garlic
1
1/2 t ground cumin
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Add the jalepeno, bell pepper, and onion. Cook about 5 minutes until softened. |
Add garlic and cumin. Cook an additional minute. |
Add the beans undrained. Stir well and simmer 10 minutes. |
1/2 bunch cilantro (about 1/2 c chopped)
Juice from
1/2 lime (2-3 tablespoons)
1/2 - 1 t kosher salt
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Remove from heat and add cilantro and lime. Salt to taste. |
Serve hot. |
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Problems
Prepping
It is best to chop and prep all of the ingredients before heating the oil. It's frustrating to have the first part cooked and not be prepared with the rest of the ingredients.
Over-cooking
-Be sure not to overcook the vegetables or they will be mushy.
-Do not cook the cilantro or lime juice or it will lose its fresh flavor.
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Mexican Black Beans
serves 4
1 15 oz can
black beans
2 T olive oil
1 jalepeno
1/2 red bell pepper
1/2 sweet onion
3 cloves garlic
1
1/2 t ground cumin
1/2 bunch cilantro (about 1/2 c chopped)
Juice from
1/2 lime (2-3 tablespoons)
1/2 - 1 t kosher salt
1.
Seed and finely chop the jalepeno and bell pepper. Finely chop the onion,
garlic, and cilantro. Set all aside.
2. Heat
olive oil in a large skillet over medium heat. Add the jalepeno, bell
pepper, and onion. Cook about 5 minutes until softened. Add garlic and
cumin. Cook an additional minute. Add the beans undrained. Stir well and
simmer 10 minutes. Remove from heat and add cilantro and lime. Salt to
taste.
These freeze well. Cool completely, package in zipper lock
bags and freeze up to 6 months.
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