Mexican Flavor Beans Food
MEXICAN RICE AND BEANS
Spicy, delicious Mexican rice and beans.
Provided by Afzal Najam
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
- Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g
THE BEST MEXICAN BEANS
These are my favorite! A lovely combo of my southern roots and my love of Mexican food...Make these as a side to your tacos and rice, a filling in your burritos, on a tostada, on brown rice, served over cornbread, or on their own. They are wonderful. They can also be adapted for whatever you are serving. Add whatever you like. I plan on adding tomatoes towards the end next time. This makes a lot and it freezes beautifully. (Prep time is soaking overnight...Also, I put 16 servings, but as a side it is more, I'm sure..I just freeze it...perfect for a party)
Provided by carolinajen4
Categories Beans
Time 10h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Place pre-soaked and rinsed beans in a large stockpot. Fill with water to cover two inches above beans.
- Add garlic, peppers, onion, cumin, chili powder and bring to a boil. Once it comes to a boil, lower the heat and simmer for 1 1/2 to 2 hours. I keep the lid off. Stir occasionally.
- Keep checking the beans to taste until tender and lovely. Add salt little by little until it's perfect for you.
- Add cilantro on top of individual servings. Yum!
Nutrition Facts : Calories 209.2, Fat 1.1, SaturatedFat 0.2, Sodium 243.2, Carbohydrate 37.8, Fiber 9.6, Sugar 1.8, Protein 12.7
MEXICAN BLACK BEANS
Make and share this Mexican Black Beans recipe from Food.com.
Provided by lazyme
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241.4, Fat 9, SaturatedFat 4.2, Cholesterol 16.8, Sodium 328.3, Carbohydrate 25.6, Fiber 9, Sugar 0.4, Protein 15.3
MEXICAN FLAVOR BEANS
A simple and flavorful way to cook dry pinto beans. Tastes similar to refried beans with salsa? I am constantly trying to find something to make with dry beans that I like, since my husband loves them, and I don't. This turned out good, so I'm posting it before I forget what I did :-) I think it serves 6 people as a one dish meal, and maybe 12 people as a side? My family of three gets 2 meals out of it.
Provided by Random Rachel
Categories One Dish Meal
Time 2h10m
Yield 1 pot
Number Of Ingredients 6
Steps:
- Place beans in large pot, cover with 3 inches of water. Add butter, and bring to a boil. Reduce heat, and keep at a hard boil for an hour and a half, checking occasionally to add water if necessary.
- Remove the lid, and continue to cook for an additional 1/2 hour. You want creamy beans, but not an abundance of liquid.
- Meanwhile, run the onion and bell pepper through a food processor so that they are minced small enough that you won't mind eating them raw. (I love big chunks of tomato, if you don't you can mince that as well.).
- After the 1/2 hour, the beans should be in a thick, creamy sauce. Stir in the diced tomatoes, garlic, onion, and pepper. Leave on the heat an additional 2-3 minutes, just enough to heat the onions and peppers.
- Serve warm over corn chips, corn bread, or rice.
Nutrition Facts : Calories 1386.2, Fat 96.5, SaturatedFat 16.6, Sodium 3489.8, Carbohydrate 124.2, Fiber 14.8, Sugar 37, Protein 33.9
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