Easy Mexican Black Beans
I always say to everyone you'll find beans in a Mexican home. Growing up, there was always a pot of beans in the kitchen in my mom's house. If there was never anything nice to eat, at least there were beans.
Note: In this recipe, I've added paprika which gives the beans a slight reddish hue, but this is optional - the beans will taste just as good and will be blacker. I just like a slight peppery note in my Mexican cooking.
Here's what you'll need
1 can of black beans
2 tbs cooking oil
1/2 onion, finely chopped
1 clove of garlic, crushed and chopped
1 splash of apple cider vinegar
1-2 tsp salt
1 tsp Italian seasoning
1 tsp black pepper
1 crushed clove (optional)
1/2 tsp ground paprika
1/2 tsp ground cumin
1/2 cup water
• Heat the oil on medium to low heat, and drop in your chopped onion and garlic.
• Add in the seasoning, cumin, salt, pepper and paprika & all dry ingredients.
• Add a splash of apple cider vinegar, you can also use white wine vinegar, the point is to add a bit of acidity to the dish to brighten up the flavors in the beans.
• Add in the drained beans and allow it to fry slightly.
• Finally, add in the water and allow it to simmer on low heat. Once you are happy with the consistency, take a kitchen masher and go through the beans and you're done!
I know what you're thinking, "why is he adding Italian seasoning to a Mexican dish?" I actually use Italian seasoning for many Mexican dishes, the reason why is because it's just similar to a Mexican herb blend. The main ingredient is oregano, and it has a few extras but they don't hurt.
You can serve this alongside Mexican Rice or even just eat them in a tortilla, enjoy!
Check out the recipe here:
Comments
Post a Comment