Homemade Mexican Black Beans Recipes

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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



Mexican Black Beans image

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

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeno, seeded and chopped
1/2 teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
fresh lime juice
fresh cilantro, chopped
1 cup monterey jack cheese

BLACK BEANS

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h

Yield 6 servings

Number Of Ingredients 14



Black Beans image

Steps:

  • For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
  • In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
  • For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

1 pound dried black beans
4 cups low-sodium chicken broth
3 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 1/2 teaspoons chile powder, plus more if needed
1 1/2 teaspoons cumin, plus more if needed
1 teaspoon kosher salt, plus more if needed
Sour cream, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving
Diced bell peppers, for serving

MEXICAN BLACK BEANS

Serve as a side dish with enchiladas. Mexican Black Beans can be topped with grated Monterey Jack cheese, then covered to melt.

Categories     Bean     Side     Quick & Easy     Jalapeño     Bon Appétit     Sugar Conscious

Yield Serves 6

Number Of Ingredients 8



Mexican Black Beans image

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 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeño chili, seeded, chopped
1/2 teaspoon (generous) ground cumin
2 15-ounce cans black beans, rinsed, drained
1 14 1/2-ounce can low-salt chicken broth
Fresh lime juice
Chopped fresh cilantro

MEXICAN BEANS

Wonderful Mexican beans to serve as a side dish with your meal.

Provided by sheilamichael

Categories     Side Dish     Beans and Peas

Time 4h20m

Yield 24

Number Of Ingredients 7



Mexican Beans image

Steps:

  • Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
  • In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
  • Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 24.5 g, Cholesterol 12.9 mg, Fat 9 g, Fiber 6.1 g, Protein 10.5 g, SaturatedFat 2.9 g, Sodium 166.6 mg, Sugar 1.2 g

2 pounds dried pinto beans
2 ½ quarts water
1 pound bacon, coarsely chopped
1 medium onion, chopped
1 medium ripe tomato, chopped
1 fresh jalapeno pepper, chopped
1 bunch fresh cilantro, chopped

MEXICAN BLACK BEANS AND RICE

This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.

Provided by DannyBoy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 15



Mexican Black Beans and Rice image

Steps:

  • Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
  • Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
  • Remove from the heat and stir in cooked rice until coated. Season with salt.

Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g

2 tablespoons coconut oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 stalks celery, chopped
1 tomato, chopped
½ cup frozen corn
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
¼ cup water, or as needed
2 cups cooked white rice
salt to taste

NEW MEXICAN BLACK BEANS

The chicken stock in these beans adds a wonderful favor without being overpowering and lets the flavor of the beans stand out. Serve them on the side with enchiladas, refry them, use them in dips, or serve with rice. This recipe is a combination from the Sunset Mexican Cookbook and the recipe on the bag of beans. For the stock, I use prepared chicken base instead of canned stock. I would not use bullion because it would be too salty. These put canned beans to shame!

Provided by Goose Hollow Farm

Categories     Black Beans

Time 3h15m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 10



New Mexican Black Beans image

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.

1 lb black beans, dried
4 cups chicken stock
1 cup water
2 tablespoons olive oil or 2 tablespoons bacon fat
1 large onion, diced
3 garlic cloves, minced
1 tablespoon Mexican oregano
1 tablespoon red chili pepper, ground (I use New Mexican red chiles)
1 tablespoon cumin
2 tablespoons cider vinegar

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