I love these beans with any kind of rice. Also, you can puree them with some some taco seasoning and serve them as a dip.
This recipe is a good pair with churrasco grilled meats and bbq.
You can make these in the crockpot, but after soaking, they cook on the stovetop fairly quickly.
- 1 lb. black beans, soaked in water overnight
- enough homemade or canned chicken broth to cover the beans by 3 inches, plus more, as needed
- 3-4 sprigs epazote, chopped, or 2 tsp. dried
- note: dry epazote can be found in Mexican and Latin groceries.
- 1 medium onion, chopped
- 2-3 cloves garlic, chopped, or 1/2 tbs. garlic powder
- 1 tsp. Mexican oregano
- 1 tsp. homemade sazon, or Goya's Culantro con Achiote, or taco seasoning
- 1 tsp. cumin
- 1 tsp. vinegar
- 1 tbs. chopped cilantro
- 1 tbs. olive oil
- 1 tsp. salt
- 1 tsp. ground pepper
- garnish: shredded or crumbled mexican cheese of choice
- or pico de gallo
- Put pre-soaked and sorted beans in a pot with all the other ingredients.
- Bring to a boil, ten turn down to simmer the beans, uncovered, for 45 minutes.
- Begin checking for doneness.
- Beans should be soft, not al dente, and have about an inch and a half of liquid covering them.
- Mash some of them to thicken the bean liquid.
- Serve in bowls or over rice. Top with cheese.
|Amount Per Serving||%DV|
|Serving Size 74g|
|Recipe makes 8 servings|
|Calories from Fat 22||10%|
|Total Fat 2.59g||3%|
|Saturated Fat 0.46g||2%|
|Trans Fat 0.0g|
|Total Carbs 37.19g||10%|
|Dietary Fiber 9.0g||30%|