Mexican Beans Recipe Easy

AUTHENTIC TRADITIONAL MEXICAN BEANS- FRIJOLES AUTENTICOS MEXICANOS

Steps:

• 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.
• Always rinse beans before cooking, and check for stray rocks, twigs and leaves.
• 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.
• If you do not want to let them soak overnight, place the chopped onions, salt and garlic together in the pot, cover it with a lid and bring it to a boil.
• When the beans start boiling, reduce the heat and let them simmer for about 90 minutes to 2 hours until the beans are soft. The time varies based on the type of beans or how dry they are.
• Make sure that there is enough water during the cooking process. There should always be liquid covering your beans as they cook.
• To make sure your beans are cooked thoroughly, scoop up a couple of beans and blow on them. The skin should curl and wrinkle. Then taste. They are done when they're tender and cooked through to the center (but not mushy). Let them cool in their cooking liquid.
• Before removing the beans from the heat, add the epazote.
• Serve them with salads, rice, warm corn tortillas, grilled meats etc.

MEXICAN RICE AND BEANS

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.

MEXICAN BLACK BEANS

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.

RIDICULOUSLY EASY MEXICAN BEANS

Steps:

• Heat beans and tomatoes together.
• They are ready.
• Seriously, that's it.

MEXICAN BEANS

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.