Mexican Black Beans Recipe

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Mexican Black Beans Ingredients

1/2 lb black beans
1 water to cover
1/4 cup, chopped fine onion
1 tsp cooking oil
1 tsp cooking oil
1/2 chopped fine onion
1/4 cup, chopped bell pepper
3 cloves, diced garlic
1 salt to taste

A Recipe for
Mexican Black Beans

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This Recipe for Mexican Black Beans is one of thousands in the Recipes-to-go Bean Cookbook.

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Mexican Black Beans Recipe
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This is a recipe for Mexican Black Beans from the recipe cookbook of Recipes-to-go (Bean)

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Mexican Black Beans recipe - a tasty recipe for you to add to your collection!
Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

If you find any errors in this Mexican Black Beans recipe please inform us and we will amend the Mexican Black Beans recipe immediately

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Mexican Black Beans

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Mexican Black Beans Directions

Wash the beans. Put A-D in a large pot and cook until tender. Then
saute E-H in a small pan, and add to the beans. Salt to taste and
cook about an hour more.

This is a highly modified recipe out of a Mexican cookbook. The author
suggested a crock pot for about 10 hours. It didn't get the beans
tender so I put it in a large pot and simmered the beans about an
hour. The author also said not to soak the beans over night, because
that would give the beans a strong flavor. I was doubtful, but that
advice seems to be right.

I also made some nachos with it. I used about half a cup of cooked
beans after the first step (A-D). I mashed them with a spoon, and
fried in margarine in a small skillet with a few diced onions. I
sauteed some ground turkey with taco seasoning, and then layered bean
paste, turkey, and cheddar cheese on chips. Very good. I am thinking
of making up a batch of beans just to make black bean paste.

Food & Wine RT [*] Category 2, Topic 19 Message 22 Sat May 01, 1993
H.BENNETT2 [Harvey] at 22:47 EDT

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005

Serves: 6

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