Mexican Black Beans Ww Food

MEXICAN BLACK BEANS

Steps:

• Heat oil in heavy large saucepan over medium-high heat.
• Add garlic, chili and cumin and sauté 30 seconds.
• Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
• Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
• I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.

MEXICAN BLACK BEANS AND RICE

Steps:

• Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
• Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
• Remove from the heat and stir in cooked rice until coated. Season with salt.

BACON BLACK BEANS

Steps:

• Saute bacon until crisp, then set aside.
• Drain all except 1 T bacon grease.
• Saute onion and jalapeno in remaining bacon grease.
• Add all remaining ingredients except bacon and simmer until beans are hot and tomatoes have reduced a bit.
• Top with bacon pieces.
• If you like more spice you can either leave some seeds in the jalapenos or add a pinch of cayenne pepper.

MEXICAN CHICKEN WITH ZUCCHINI, CORN, AND BLACK BEANS

Steps:

• To make spice mix, combine cumin, oregano, chili powder, and cayenne in a small bowl. Season chicken with 1 tsp spice mixture and ½ tsp salt; set remaining spice mixture aside.
• Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Working in batches so pan doesn't get crowded, cook chicken until browned and cooked through, flipping once, 4-5 minutes; remove to a plate.
• Add remaining 2 tsp oil and onion to pan; cook, stirring, until onion softens, 3-4 minutes. Add garlic and remaining spice mix; cook, stirring a few times, 1 minute. Add corn and zucchini to pan; cook, stirring often, until tender, 4 minutes. Stir in chicken and accumulated juices, beans, diced tomatoes and tomato sauce, and remaining 1 tsp salt; cover and simmer for 5 minutes for flavors to blend. Serve garnished with cheese and cilantro.
• Serving size: 1 cup

AUTHENTIC TRADITIONAL MEXICAN BEANS- FRIJOLES AUTENTICOS MEXICANOS

Steps:

• Check for a date on the beans; freshness matters. Dried beans last up to two years, but are best cooked within a year of harvest.
• Always rinse beans before cooking, and check for stray rocks, twigs and leaves.
• Wash them well and place them in a pot with clean water to soak over night. Next day, drain the water and put fresh water over them, then continue with the recipe.
• If you do not want to let them soak overnight, place the chopped onions, salt and garlic together in the pot, cover it with a lid and bring it to a boil.
• When the beans start boiling, reduce the heat and let them simmer for about 90 minutes to 2 hours until the beans are soft. The time varies based on the type of beans or how dry they are.
• Make sure that there is enough water during the cooking process. There should always be liquid covering your beans as they cook.
• To make sure your beans are cooked thoroughly, scoop up a couple of beans and blow on them. The skin should curl and wrinkle. Then taste. They are done when they're tender and cooked through to the center (but not mushy). Let them cool in their cooking liquid.
• Before removing the beans from the heat, add the epazote.
• Serve them with salads, rice, warm corn tortillas, grilled meats etc.

MEXICAN BLACK BEANS

Steps:

• Heat a skillet over medium-high heat. Add in the.
• Add in onions and sauté for 5 to 7 minutes until translucent.
• Add in minced garlic, and spices. Season with salt and pepper. Sauté for another 60 seconds.
• Add in undrained black beans including the juices from can. Let simmer for 10 minutes. Remove the beans from heat, add lemon or lime juice and stir in chopped cilantro. Serve warm and enjoy. Serve hot and topped with fresh cilantro.

MEXICAN BLACK BEANS

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

MEXICAN BLACK BEANS

Steps:

• Heat a saucepan over medium heat with the olive oil, cumin and garlic, stirring continuously until fragrant, about 30-60 seconds.
• Add the black beans, tomato sauce, and cilantro.
• Turn the heat down to medium and simmer until thickened to desired consistency, seasoning with salt and pepper if needed. We like about 30-40 minutes, but less is great too.
• Serve with a little extra cilantro.

MEXICAN BLACK BEANS (WW)

Steps:

• In medium saucepan, heat oil over medium heat; add onion, bell pepper, jalapeño and garlic.
• Sauté, stirring occasionally, until vegetables are wilted, about 8 minutes.
• Add chili powder, bay leaves, cumin and oregano; sauté, stirring, 1 minute.
• Add beans, broth, salt and pepper. Increase heat to high; bring to a boil and lower heat to medium-low.
• Gently simmer, stirring occasionally, until creamy and tender, about 30 minutes.
• Remove bay leaves; stir in cilantro and serve.
• EACH SERVING (1/2 cup) PROVIDES: 1 Fat, 1/2 Vegetable, 2 Proteins, 5 Optional Calories.
• PER SERVING: 219 Calories, 11 g Protein, 6 g Fat, 32 g Carbohydrate, 23 mg Sodium, 0 mg Cholesterol, 3 g Dietary Fiber; 4 points.

FRIJOLES NEGROS- CROCK POT MEXICAN BLACK BEANS

Steps:

• Soak the beans for at least 8 hours. If they are old, 24 hours is great. You must change the water at least 3 times to rinse the white foam that appears in the surface.
• Pour the beans in the crock pot with the water, the bay leaves, the onion and garlic. (Cut in half the garlic cloves to take out the stem that germinates so it is nicer for your tummy, you can plant the stem or just through it away).
• Cook on high for 12-15 hours. Check the amount of water around the 8th hour and fill again if necessary.
• Turn of the crock pot and add the salt, stir softly and let it rest for at least 30 minute.
• *You can use more beans, depending of the capacity of your crock pot. It will be a nice soup that you can enjoy hot or cold. Separate the beans for using them in other recipes like fried and mashed beans.

RESTAURANT-STYLE MEXICAN BLACK BEANS

Steps:

• Heat a heavy skillet over medium-high heat. Add in the oil and let heat briefly.
• Add in onions and saute for 5 to 7 minutes until soft.
• Add in minced garlic, cumin, and cayenne pepper and saute another 60 seconds.
• Add in un-drained black beans and juices from can. Let simmer for 5 minutes. Serve hot topped with fresh cilantro.

NEW MEXICAN BLACK BEANS

Steps:

• Wash beans in cool water and pick out any debris.
• For quick soak method, put beans large pot and cover with warm water, about 2 - 3 inches over the top of the beans. Bring to a boil for 2 minutes, then remove from heat, cover and let stand for one hour. Alternately, cover in cool water and let stand overnight.
• Meanwhile, in a large pot, saute onions and garlic in olive oil over medium heat until soft and clear in color.
• Drain beans.
• Add beans to onion mixture and add chicken stock, water, spices and vinegar.
• Bring to a boil, then cover and simmer for 2 1/2 to 3 hours, or until beans are soft. If beans are too soupy, uncover and bring to a low boil to reduce.
• Serve as a side with mexican dishes, or use in dips, refried, or with rice.

MEXICAN BLACK BEANS RECIPE

Steps:

• In a small sauce pot, add the cooked black beans and their cooking liquid, onions, tomatoes, adobo sauce, chipotle pepper if using, salt, cumin, and garlic powder.
• Bring the ingredients to a simmer. Lid, turn the heat to low and gently cook for about 15 minutes or until the onions have softened.
• Stir in a good squeeze of lime juice and taste for salt adjustment.
• Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. Thaw overnight in the fridge and gently rewarm on the stove top.

MEXICAN BLACK BEANS

Steps:

• In a large skillet, cook diced bacon over medium heat until mostly crisp. Use a slotted spatula to transfer bacon to a paper towel lined plate. Wipe most of the grease out of the skillet, reserving about 1-2 tablespoons.
• Add diced onion to the bacon grease in the skillet and cook over medium heat until softened and translucent; about 5 minutes.
• Add garlic, minced jalapeno, cumin, chili powder and bay leaf. Cook, stirring constantly, for about a minute.
• Stir in black beans, salsa, bacon and water. Bring to a boil, then reduce heat to low and simmer for about 10-15 minutes or until liquid is reduced.
• Add a squeeze of lime juice if desired and serve hot. Garnish with fresh chopped cilantro and crumbled cotija cheese.

MEXICAN BLACK BEANS

Steps:

• Add the black beans with liquid into a skillet with taco seasoning, cumin, oregano, bay leaf, and onion powder.
• Place the skillet onto the stove on medium-high heat.
• Bring the beans to a boil stirring frequently and then reduce to low to allow the beans to thicken.
• Once the beans are done, about 15-25 minutes simmering, squeeze in the lime juice and add some chopped cilantro

SLOW COOKER MEXICAN BLACK BEANS

Steps:

• Soak and drain your black beans.
• Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder.
• Stir well.
• Cover and cook on low for 8 hours.

MEXICAN BLACK BEANS

Steps:

• Heat oil in small skillet over medium heat.
• Cook the onions until just soft, about 5 minutes. Add garlic and cook 1 more minute.
• Pour in the can of beans including its liquid. Stir in the cilantro, cumin and salt. Bring to a boil, then reduce and simmer for 15 minutes or until sauce is thickened as desired.

SMASHED MEXICAN BLACK BEANS

Steps:

• Heat oil in a frying pan over medium heat. Add garlic and cook for one minute. Add the beans, beer and enchilada sauce.
• Stir fry until the majority of the liquid has evaporated.
• With a potato masher, smash the beans until only about half are still whole. Take off the heat and add the lime. Season with salt and pepper as needed.

MEXICAN BLACK BEAN CHILI

Steps:

• Boil the black beans in water with onions, 1/2 cup green peppers, chipotle peppers, salt and pepper. Add additional water if needed. Cook beans until slightly tender, then add the 1/4 cup green pepper and remaining ingredients and simmer approximately 45 minutes to 1 hour. Add water as necessary for consistency.

MEXICAN BLACK BEAN AND CORN PIZZA

Steps:

• Preheat oven to 450°; place crust on a pizza pan or baking sheet.
• Spread crust with salsa to ½ inch from the edge.
• Sprinkle with 1 cup cheese; distribute beans, cilantro, corn, bell pepper, and olives evenly; sprinkle with salt/pepper to taste.
• Sprinkle with remaining cheese.
• Bake about 10 minutes, until crust is crisp and topping is bubbly.
• Transfer to a cutting board and cut into wedges.