RIDICULOUSLY EASY MEXICAN BEANS
Make and share this Ridiculously Easy Mexican Beans recipe from Food.com.
Provided by peachy_pie
Categories Lunch/Snacks
Time 6m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Heat beans and tomatoes together.
- They are ready.
- Seriously, that's it.
MEXICAN-STYLE BEANS AND EGGS
Steps:
- In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth.
- Heat the oil in a large nonstick pan set over medium-high heat. Once hot, pour contents of the blender into the pan and season lightly with salt. Simmer until the sauce reduces by half, about 3 minutes. Stir the beans and their liquid into sauce. Cook until the sauce simmers and thickens slightly, about 2 minutes.
- Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes. Serve with the garnishes of your choosing.
Nutrition Facts : Calories 332 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 186 milligrams, Sodium 687 milligrams, Carbohydrate 35 grams, Fiber 11 grams, Protein 17 grams, Sugar 2 grams
MEXICAN RICE AND BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
THE BEST MEXICAN BEANS
These are my favorite! A lovely combo of my southern roots and my love of Mexican food...Make these as a side to your tacos and rice, a filling in your burritos, on a tostada, on brown rice, served over cornbread, or on their own. They are wonderful. They can also be adapted for whatever you are serving. Add whatever you like. I plan on adding tomatoes towards the end next time. This makes a lot and it freezes beautifully. (Prep time is soaking overnight...Also, I put 16 servings, but as a side it is more, I'm sure..I just freeze it...perfect for a party)
Provided by carolinajen4
Categories Beans
Time 10h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Place pre-soaked and rinsed beans in a large stockpot. Fill with water to cover two inches above beans.
- Add garlic, peppers, onion, cumin, chili powder and bring to a boil. Once it comes to a boil, lower the heat and simmer for 1 1/2 to 2 hours. I keep the lid off. Stir occasionally.
- Keep checking the beans to taste until tender and lovely. Add salt little by little until it's perfect for you.
- Add cilantro on top of individual servings. Yum!
Nutrition Facts : Calories 209.2, Fat 1.1, SaturatedFat 0.2, Sodium 243.2, Carbohydrate 37.8, Fiber 9.6, Sugar 1.8, Protein 12.7
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
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
BLACK BEANS & AVOCADO ON TOAST
A vibrant Mexican-style breakfast with fresh avocado and black beans. Give yourself a healthy start with our easy vegan beans on toast with a twist
Provided by Lulu Grimes
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 11
Steps:
- Mix the tomatoes, ¼ onion, lime juice and 1 tbsp oil and set aside. Fry the remaining onion in 2 tbsp oil until it starts to soften. Add the garlic, fry for 1 min, then add the cumin and chipotle and stir until fragrant. Tip in the beans and a splash of water, stir and cook gently until heated through. Stir in most of the tomato mixture and cook for 1 min, season well and add most of the coriander.
- Toast the bread and drizzle with the remaining 1 tbsp oil. Put a slice on each plate and pile some beans on top. Arrange some slices of avocado on top, then sprinkle with the remaining tomato mixture and coriander leaves to serve.
Nutrition Facts : Calories 368 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium
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
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.
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- Check for a date on the beans; freshness matters. Dried beans last up to two years, but are best cooked within a year of harvest.
- Wash them well and place them in a pot with clean water to soak over night. Next day, drain the water and put fresh water over them, then continue with the recipe.
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- Wash, trim and cut beans. Cut tomato in half and squeeze gently over the trash can to remove seeds, then dice. Chop onion and mince garlic and fresh oregano (if using).
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- Bring to a boil again and then reduce the heat to medium low.Simmer on medium low with the lid on but vented. (Tilted so that it's not sealed) Stir occasionally.Cook for 2-3 hours.
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- Contains High Antioxidant Substances. The body needs antioxidant nutrients to get rid of harmful substances and edema. One of these foods is Mexican beans.
- It’s a Hearty Food. Mexican beans are a food with high nutritional value. Thanks to this feature, it keeps it full for a long time. It provides satiety by taking place in salads and appetizers.
- Balances Blood Pressure. Mexican beans are a food that balances blood flow. When the blood flow is balanced, the risk of heart attack and other heart diseases is minimized.
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- Quesadillas. Quesadillas are among the foods that have gone global. Queso is the Spanish word for cheese. Therefore, when translated, quesadilla means cheese tortilla.
- Tacos. This wouldn’t be a best Mexican foods list without tacos. Tacos have also become global foods, and it’s not hard to see why. This food drips with deliciousness, and most people can agree that the moment you have your first taco, you never look back.
- Chilaquiles. Another Mexican favorite you don’t want to leave the country without trying is Chilaquiles. This food is perfect for breakfast. In Mexico, fried tortilla chips are accompanied by salsa roja (red salsa) or salsa verde (green salsa), onion, cream and cheese.
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