MEXICAN BLACK BEAN RECIPES RECIPES

Name: Mexican Black Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 4 garlic cloves, finely chopped; 1 large jalapeno, seeded and chopped; 1/2 teaspoon ground cumin; 2 (15 ounce) cans black beans, rinsed and drained; 1 (14 1/2 ounce) can chicken broth; fresh lime juice; fresh cilantro, chopped; 1 cup monterey jack cheese

MEXICAN BLACK BEANS RECIPE - FOOD.COM

Mexican Black Beans Recipe - Food.com image

Make and share this Mexican Black Beans recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeno, seeded and chopped
1/2 teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
fresh lime juice
fresh cilantro, chopped
1 cup monterey jack cheese

Steps:

Heat oil in heavy large saucepan over medium-high heat.
Add garlic, chili and cumin and sauté 30 seconds.
Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.

Nutrition Facts : Calories 241.4, FatContent 9, SaturatedFatContent 4.2, CholesterolContent 16.8, SodiumContent 328.3, CarbohydrateContent 25.6, FiberContent 9, SugarContent 0.4, ProteinContent 15.3

MEXICAN BLACK BEAN SOUP RECIPE - FOOD.COM

Mexican Black Bean Soup Recipe - Food.com image

This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 (15 1/2 ounce) cans black beans, rinsed and drained
1 (15 ounce) can tomatoes and green chilies (I use Rotel)
1 onion, finely chopped
1 tablespoon chili powder
3/4 teaspoon ground pepper
1 bay leaf
2 teaspoons ground cumin
5 garlic cloves, minced
1/4 lb bacon
4 cups chicken broth
sour cream
Mexican blend cheese, shredded

Steps:

Cook bacon in large pot over medium heat until crisp, stirring frequently.
Remove bacon and chop coarsely.
Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
When onion is tender, add tomatoes and seasonings and stir until aromatic.
Add beans and broth.
Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
Serve with a dollop of sour cream and shredded cheese on top.

Nutrition Facts : Calories 431.6, FatContent 11.1, SaturatedFatContent 3.5, CholesterolContent 12.9, SodiumContent 967.6, CarbohydrateContent 59.2, FiberContent 20, SugarContent 1.4, ProteinContent 26

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