I made this super easy and yummy black beans to go with the Homemade Chipotle-Style Buffet & Tortilla Salad (Lots of Vegetarian Options). We filled baked tortilla bowls with cilantro-lime rice, black or pinto beans, tofu sofritos or taco chicken, corn salsa, tomato salsa, red onions, cheese, sour cream, cheese and cilantro for a delicious meal. These black beans can be eaten as-is, or topped on rice/quinoa too. To see pictures of the buffet table and the finished salad, click here.
Mexican-Style Black Beans
(Serves 12-15)
- 1 lb dry black beans*** (picked through, rinsed, & soaked overnight)
- 4 cups water
- 2 Tbsp oil
- 2 large bay leaves
- 2 large cloves of garlic (minced)
- 1 large onion (chopped fine)
- 1 Tbsp cumin powder
- 2 tsp dry oregano
- 1 1/2 tsp salt
1) In a large stockpot, add the beans, water and salt and bring to a boil.
2) Simmer, partially covered for about 30-40 minutes till bite tender.
3) In another pan, heat oil over medium-high heat.
2) Add the bay leaf and saute for a few seconds.
3) Add the minced garlic and the onion, and saute till it starts to lightly brown.
4) Stir in the cumin and oregano, and saute another 15-20 seconds till fragrant.
5) Add the onion-herb mix to the pot of beans and stir well. Adjust seasoning and simmer for another 30-45 minutes, adjusting liquid as needed. (Mixture should not be dry nor soupy and runny.)
6) Can be served over rice / quinoa, or eaten by itself as a thick, hearty soup.
***NOTE: Substitute 4 (15 oz) cans of black beans for 1 lb dry. Drain 2 cans, but save the liquid separately. Saute all the ingredients above (except beans) in a stockpot. Then, add the 2 drained cans & 2 undrained cans of black beans and mix well. Adjust seasoning and simmer for 20-25 minutes. Add the reserved liquid if the mixture seems too dry.
holykhao 