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Author Notes: Here in the Southwest we eat a LOT of beans of all sorts - as a side dish, main dish, dip, breakfast lunch or dinner, stuffing for a tamale or empanada, BBQ, south of the border - you get the idea. Think Bubba and his shrimp in Forrest Gump. These beans are a great dip or side, or a starting place for .. (see above) —aargersi
Beans - part 1
- 1 cup dry black beans
- 1 dry ancho chili
- 3 tablespoons cumin
- 1 tablespoon salt
- 1 tablespoon olive oil
- soak the beans for 6-8 hours (or overnight - extra time won't hurt them) with 2 tbs cumin
- remove the stem and seeds from the chili and coarsly chop it
- drain the water from the beans and put all of the ingredients in a pot, cover with water and simmer until very soft. ** NOTE - I got a pressure cooker for Christmas and it cooked my beans in SEVEN, yes SEVEN minutes. Get a pressure cooker is my advice. ** NOTE 2 - if you haven't the time or patience to cook dry beans, just simmer 3 cups of canned beans with the above ingredients for a few minutes, using only 1 tbs cumin, and proceed.
Beans - part 2
- 2 tablespoons olive oil
- 1/2 medium yellow onion
- 2 cloves garlic
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh cilantro, plus more for serving
- juice from 1 lime
- queso fresco
- corn tortillas
- olive oil non - stick spray
- chili lime salt or cumin and kosher salt
- heat olive oil to medium and saute onions til they sweat. add the garlic and saute a couple more minutes.
- add the black beans and oregano. Saute for 2-3 more minutes.
- turn off the heat. Add the cilantro and lime. Using a potato masher or big fork, mash the beans to a coarse texture (you want them to retain some "beaniness").
- serve with crumbled queso fresco, cilantro, and chili lime chips (see below) . A good Mexican beer is highly recommended.
- CHILI LIME CHIPS: heat the oven to 400. Spray a sheet with non-stick spray. Cut the tortillas into quarters and lay them on the sheet (the number depends on how many chips you want), spray them again with non-stick. Sprinkle them with chili lime salt (see my TRIO OF CITRUS SALTS recipe) OR salt and cumin. Bake until golden and crunchy.
- This recipe was entered in the contest for Your Best Recipe for Beans
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