Saturday, December 19, 2015

Mexican Black Beans

The only thing my family loves more than Indian food is Mexican food. The primary ingredient in our meals is black beans, which you may eat with dips, salads or even burritos. A bowl of black beans with some rice, bread or greens is a meal in itself, but it is also a side dish to round out just about any meal.

Prep time: 15 minutes
Cooking time: 15 minutes
Serving: 4

  • 2 - 15 oz. cans of black beans, rinsed and drained (you can also use dry black beans after soaking in water for 6 hours and then cooking in a pressure cooker)
  • 2 small onions diced. Set aside 1 tablespoon of diced onions for garnishing
  • 4 cloves of garlic, minced
  • 2 jalapenos, minced
  • 2 tablespoons olive oil
  • 2 1/2 teaspoon ground cumin powder
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chopped tomatoes (for garnishing)
  • 2 tablespoons fresh chopped coriander leaves (for garnishing)
  • 2 tablespoons fresh lime/lemon juice
  • Salt to taste
  1. Place a skillet or pot over medium high heat.
  2. Add oil and diced onions and cook for 4 to 5 minutes while stirring until soft.
  3. Add minced garlic, jalapenos, salt and black pepper. Saute for 1 minute.
  4. Add black beans and cumin powder. Stir for 3 to 4 minutes.
  5. Transfer the beans into a bowl and squeeze fresh lemon juice on top.
  6. Garnish with onions, tomatoes, and coriander leaves.
  7. Serve with any Mexican meal.
For Jains, omit onion and garlic. Instead you may use cabbage and one small seeded chopped tomato.

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