One of my most favorite parts of eating at a Mexican restaurant is the rice and beans. That is when it is done well. So often it is not. But better yet, you can make it at home and control the ingredients etc.This bean recipe I made was inspired from Homesick Texan. She has a book that just came out. Nice. I may need to buy that book as a lot of her recipes appeal to me.
I wish I had more time to visit blogs. I feel like I have been in a whirlwind for a while. First, it was the kids being home for summer vacation. Next, it was school starting and canning season and now, it is the holidays. Whew. I love it, don't get me wrong. It is no complaint but I wanted to explain why I have been MIA.
From Homesick Texan. Click here to see the recipe in its original form.
16 oz. dried black beans
1 tablespoon of lard or bacon greas
1 cup onion, diced
4 cloves of garlic, minced
4 chipotles in adobo, chopped
1 tablespoon of epazote
1/2 teaspoon of cumin
1/2 cup cilantro. chopped
1 tablespoon tomato paste
1/4 cup lime juice
Six cups of water
Two cups of chicken or vegetable broth
Salt to taste
Soak the beans covered in water overnight. Next day drain the soaked beans.
In the pot you’re going to cook the beans, sauté the onions in the fat for 10 minutes and then add the garlic for one minute. Add the beans, chipotles, epazote and half the cilantro.
Cover beans with water and chicken broth, bring to a boil, and then reduce heat to low. Stir occasionally.
After 1 1/2 hours, add the cumin, tomato paste, lime juice, and salt and cook for 30 more minutes or until beans are tender. At this point, smash a few against the side of the pot with a spoon to thicken the broth a bit, stir the pot and serve. Add the remaining cilantro. (Cilantro is a very delicate herb that has most of its flavor when eaten fresh- cooking takes away a lot of the flavor).
Serve with fresh cilantro, avocado, salsa and my favorite sliced radishes.