Mexican black beans
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Black beans |
| 1 | Water to cover | |
| ¼ | Cup, chopped fine Onion | |
| 1 | teaspoon | Cooking oil |
| 1 | teaspoon | Cooking oil |
| ½ | Chopped fine Onion | |
| ¼ | Cup, chopped Bell pepper | |
| 3 | Cloves, diced Garlic | |
| 1 | Salt to taste | |
Directions
Wash the beans. Put A-D in a large pot and cook until tender. Then saute E-H in a small pan, and add to the beans. Salt to taste and cook about an hour more.
This is a highly modified recipe out of a Mexican cookbook. The author suggested a crock pot for about 10 hours. It didn't get the beans tender so I put it in a large pot and simmered the beans about an hour. The author also said not to soak the beans over night, because that would give the beans a strong flavor. I was doubtful, but that advice seems to be right.
I also made some nachos with it. I used about half a cup of cooked beans after the first step (A-D). I mashed them with a spoon, and fried in margarine in a small skillet with a few diced onions. I sauteed some ground turkey with taco seasoning, and then layered bean paste, turkey, and cheddar cheese on chips. Very good. I am thinking of making up a batch of beans just to make black bean paste.
Food & Wine RT [*] Category 2, Topic 19 Message 22 Sat May 01, 1993 H.BENNETT2 [Harvey] at 22:47 EDT MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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