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	Advertisements

Preparation
 
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

 

 
Servings: 6

 

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