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Mexican Black Beans

September 4, 2016 By All That I'm Eating 10 Comments

I tried something similar to these Mexican black beans at a restaurant a few weeks ago. They were so tasty and I loved the frugality of them that I really wanted to try and make them at home. Attempt one tasted fine but the texture was all wrong, attempt two was an improvement but the spicing wasn’t quite right. By the third attempt I’d got it; tasty, slightly spicy, cheap and easy to make. Does it get much better?

Mexican Black Beans

Ingredients

You will need (for 2):

  • 1 can black beans, drained and rinsed £0.65
  • 2 garlic cloves, crushed £0.10
  • 1 small chilli, halved £0.15
  • 150ml chicken stock (you could use vegetable stock to make these vegetarian or vegan) £0.30
  • ½ tsp ground cumin £0.05
  • ½ tsp smoked paprika £0.05
  • oil for cooking £0.10
  • salt and pepper £0.05
  • fresh coriander, chopped £0.30
  • Rice to serve £0.30

Total for two: £2.05

Method

Heat a little oil in a saucepan on a medium heat and add the garlic. Fry for a minute or so and don’t let the garlic catch. Add the chilli and spices and keep everything moving.

Add the beans, stock, a little salt and pepper then pop a lid on and leave to simmer lightly for 15 minutes.

Take the lid off and continue to cook for another five minutes; lightly mash most of the beans with the back of the spoon until it’s like a very thick soup.

Remove from the heat and allow to cool slightly and thicken up a little more, stir through the fresh coriander and serve.

black beans Mexican style

I had this on the side with my enchiladas recently but the previous versions were served with rice or quinoa (both good choices) and a fresh tomato salad. I left the chilli out of the first batch I made and it still tastes great but adding it does give that lovely fresh chilli flavour to the beans and along with the spices, garlic and coriander this is a very tasty bowl of stuff. And I bet you’ve got most of the ingredients in your cupboards already. I would be tempted to thicken these beans up further, spread them over a wrap, top with some leftover shredded chicken and fresh tomato salsa, roll and enjoy.

Other posts you might like

  • Chipotle Chicken Enchiladas with black beans
    Chipotle Chicken Enchiladas
  • Lentil and Bean Chilli
    Lentil and Black Bean Chilli
  • black bean quesadillas with guacamole
    Black Bean Quesadillas

Filed Under: Autumn, Beans, Budget Meals, Chilli, Coriander, Dinner, Garlic, Herbs, Recipes By Month, Seasons, September, Spices, Store Cupboard, Vegan, Vegetables, Vegetarian Tagged With: beans, dinner, vegan

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Comments

  1. angiesrecipes says

    September 4, 2016 at 11:10

    This is my kind of food..filling, healthy and delicious.

    Reply
  2. David says

    September 4, 2016 at 14:19

    I love back beans and your spicing sounds perfect!

    Reply
  3. Catherine Pappas says

    September 5, 2016 at 12:51

    This is a healthy a delicious recipe perfect as a meatless meal.

    Reply
  4. Karen (Back Road Journal) says

    September 5, 2016 at 17:15

    I love black beans and yours sound terrific. Sometime try adding a tiny bit of red wine vinegar or a squeeze of lime to the beans right before serving.

    Reply
  5. Monica says

    September 6, 2016 at 17:02

    I love black beans and this sounds like a great recipe. I recently tried a recipe with jalapeno pepper that was great. I’ve been having taco night lately and this would be a great dish for the table.

    Reply
  6. John/Kitchen Riffs says

    September 7, 2016 at 14:18

    Never met a pulse or legume that I didn’t like, but black beans are one of my favorites. Such a nice way to prepare them! Thanks.

    Reply
  7. Summer says

    September 7, 2016 at 16:03

    Love the ingredients! Looks so tasty ♥

    summerdaisycottage.blogspot.com

    Reply
  8. Dawn - Girl Heart Food says

    September 8, 2016 at 12:14

    I love all sorts of beans and lentils and this one looks delicious!

    Reply
  9. Alida says

    September 9, 2016 at 14:13

    I love this healthy meal and the way you cooked them. Lovely recipe. I love beans.

    Reply
  10. Tandy | Lavender and Lime says

    September 20, 2016 at 06:48

    Wow, that was frugal indeed! Love the flavour combination 🙂

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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