New Mexican Black Beans Recipes

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RESTAURANT-STYLE MEXICAN BLACK BEANS



Restaurant-Style Mexican Black Beans image

Mexican black beans are a perfect, easy side dish for any Mexican cuisine. Flavorful, and packed with good-for-you nutrients, these restaurant-style black beans are a treat worth making.

Provided by Rachel Farnsworth

Categories     Side Dish

Time 20m

Number Of Ingredients 8

1 tablespoon vegetable oil
1 small yellow onion (diced)
3 cloves garlic (minced)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
2 (15 ounce cans) black beans (undrained)
1/4 teaspoon salt
1/4 cup fresh cilantro leaves (chopped)

Steps:

  • Heat a heavy skillet over medium-high heat. Add in the oil and let heat briefly.
  • Add in onions and saute for 5 to 7 minutes until soft.
  • Add in minced garlic, cumin, and cayenne pepper and saute another 60 seconds.
  • Add in un-drained black beans and juices from can. Let simmer for 5 minutes. Serve hot topped with fresh cilantro.

Nutrition Facts : Calories 215 kcal, Carbohydrate 35 g, Protein 13 g, Fat 3 g, SaturatedFat 2 g, Sodium 100 mg, Fiber 13 g, Sugar 1 g, ServingSize 1 serving

MEXICAN BLACK BEANS



Mexican Black Beans image

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

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

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

BEST BLACK BEANS



Best Black Beans image

This simple black bean side dish works well with Mexican or Cuban meals.

Provided by Cameron

Categories     Side Dish     Beans and Peas

Time 15m

Yield 4

Number Of Ingredients 6

1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
salt to taste

Steps:

  • In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Nutrition Facts : Calories 112 calories, Carbohydrate 20.8 g, Fat 0.4 g, Fiber 8.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 510.1 mg, Sugar 0.8 g

NEW MEXICAN BLACK BEAN BURRITOS



New Mexican Black Bean Burritos image

Flour tortillas stuffed with a smoky chipotle chili-bean mixture, mozzarella and other tasty fillers will satisfy your lunch or dinner need to munch.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 7

1 large onion, chopped (1 cup)
6 garlic cloves, finely chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed and mashed
1 teaspoon finely chopped chipotle chilies in adobo sauce, drained
4 fat-free flour tortillas (6 to 8 inches in diameter)
1/2 cup shredded reduced-fat mozzarella cheese (2 oz)
1 large tomato, chopped (1 cup)

Steps:

  • Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.
  • Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.
  • Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.

Nutrition Facts : Calories 250, Carbohydrate 49 g, Cholesterol 5 mg, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Burrito, Sodium 610 mg

ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)



Abuelo Peláez's Frijoles Negros (Black Beans) image

This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.

Provided by Rachel L. Swarns

Categories     dinner, side dish

Time 2h40m

Yield About 8 cups

Number Of Ingredients 20

1 pound dried black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2 large white onion, chopped
1 green bell pepper, chopped
4 to 5 garlic cloves, crushed
1 bay leaf
1/4 cup extra virgin olive oil
1/2 large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon black pepper, plus more to taste
1 and 1/2 teaspoons salt, plus more to taste
2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 cup green olives stuffed with pimentos, thinly sliced
1 teaspoon sugar
Cooked white rice for serving (optional)

Steps:

  • In a large pot, soak beans overnight in 10 cups of water.
  • Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
  • Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
  • Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 3 grams

MEXICAN BLACK BEANS AND RICE



Mexican Black Beans and Rice image

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

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

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

MEXICAN BLACK BEANS



Mexican Black Beans image

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

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

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.

NEW MEXICAN BLACK BEANS



New Mexican Black Beans image

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

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

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.

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