New Mexican Black Beans Food

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.

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.

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.

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.