A brilliant choice for entertaining mixed company, in easy healthy recipes for Mexican black beans are versatile easy appetizers that kids, adults, vegetarians, and carnivores will adore. You can serve this as a dip for nachos, chips, or pita bread, or stuff it in tortilla, fajitas, or burritos for a substantial snack. They also make a filling and nutritious meal when paired with tacos, rice, or quinoa. For a light lunch, eat it with tortilla soup or cucumber salad. It always makes a wonderful side dish to Mexican or Cuban meals and naturally fits in Caribbean cuisine.
The longer you keep them (in an airtight container and stored in the fridge for a shorter time or the freezer for longer periods), the better the dish develops as the flavors deepen and meld together. This is great to make ahead when you’re planning a Mexican-themed party. You can make as much as you want because it stores easily and is such a flexible dish that you can serve it a number of different ways and not get tired of it. Spiced with jalapeno peppers, this Mexican staple is splendid with an ice-cold beverage. Serve this with a Spanish red wine or a rich and full-bodied Zinfadel for an unforgettable evening. This also pairs well with chilled beer for a relaxing afternoon by the pool or even in front of the TV.
Ingredients: 1 ¼ cups dried black beans, 1 ½ teaspoons salt, 3 tablespoons olive oil, 5 tablespoons minced onion, 4 garlic cloves (minced), 6 canned plum tomatoes (chopped), ¼ cup of liquid from the canned plum tomatoes, 1 jalapeno chili (minced), 2 tablespoons minced cilantro leaves
Pour the dried beans in a pot and cover with water. The beans should sit at least 5 inches below the water line. Soak overnight, then drain. Pour the beans into a clean pot and add 4 cups of fresh water. Bring to a boil. Cover partially and reduce the heat to low. Simmer for 1 ½ hours, or until beans are tender. Pour half the beans and their cooking water into a food processor or blender. Add the salt. Puree. Pour the puree back into the pot with the whole beans. Mix well. Heat the oil in a large skillet over medium high heat. Sauté the onion and garlic until light brown. Add the tomatoes, the tomato liquid, and the chili. Bring to a simmer, then cover and cook for 10 minutes. Mix together the tomato mixture, the beans, and the cilantro. Place on low heat and bring to a simmer. Simmer for 5 minutes.
Also known as Frijoles Negros in Spanish, black beans are a great source of fiber and low-fat protein. Vegetarians love them and often use them as a substitute to meat. No Mexican can live without these nutritious and flavorful beans. Simple and easy to prepare, Mexican black beans are best made using the dried variety rather than the canned ones. They have better flavor, texture, and all their nutrients are kept intact. They are also more affordable!