Mexican Black Beans

This is a Mexican dish many will adore. A versatile appetizer it will appeal to both kids and adults. Both the vegetarians and the carnivores will love it, too. Thus it is a brilliant choice for entertaining mixed company. It can be served as a dip for nachos, chips, or pita bread, or stuff it in tortilla, fajitas, or burritos for a substantial snack. When paired with tacos, rice, or quinoa they also make a filling and nutritious meal. Eat it with tortilla soup or cucumber salad for a light lunch. And naturally, it always makes a wonderful side dish to Mexican or Cuban meals as it fits splendid in Caribbean cuisine.

Keep them in an airtight container and store in the fridge for a shorter time or in the freezer for longer periods. The longer you keep them the better as the dish develops while the flavors deepen and meld together. If you’re planning a Mexican-themed party this is great to make ahead as you can make as much as you want because it stores easily and is such a flexible dish. You can serve it a number of different ways and never get tired of it. Especially if spiced with jalapeno peppers, this Mexican staple is splendid with an ice-cold beverage. If it is served with a Spanish red wine or a rich and full-bodied Zinfadel you’re on for an unforgettable evening. But of course, this also pairs well with chilled beer for a relaxing afternoon by the pool or even in front of the TV watching your favorite show.

Frijoles Negros in Spanish, these black beans is a great source of fiber and low-fat protein. Vegetarians love them using them as a substitute to meat. It can be said that no Mexican can live without these nutritious and flavorful beans. It is a very simple dish and so easy to prepare, It is beast to use the dried variety of Mexican black beans rather than the canned ones. Not only do they have better flavor and texture but all their nutrients are kept intact. And not only that, they are also more affordable!

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

1. Pour the dried beans in a pot and cover with water. Be sure that the beans should sit at least 5 inches below the water line. Soak overnight, then drain.
2. Pour the beans into a clean pot. Add 4 cups of fresh water and bring to a boil. Cover partially then reduce the heat to low. Simmer for 1 ½ hours, or until beans are tender.
3. Pour half the beans and their cooking water into a food processor or blender. Add the salt and then puree. Pour the puree back into the pot with the whole beans. Mix well.
4. In a large skillet heat the oil over medium high heat. Then sauté the onion and garlic, until they become light brown. Add the tomatoes, the tomato liquid, and the chili. Bring to a simmer, then cover and cook for another 10 minutes.
5. Mix all together the tomato mixture, the beans, and the cilantro. Place on low heat and bring to a simmer. Then simmer for 5 minutes.