Ingredients
-
1
-
4
-
1
-
1/2
-
2
-
1
-
-
-
1
-
-
-
-
-
-
Directions
Mexican Black Beans,Good side dish to a Mexican entree.,This is now my favorite black bean recipe – I serve it with Cuban Mojo Pork, rice and warm tortillas…….it’s so flavorful and not so hot that my husband won’t eat it! Thanks! I’ve made it at least 7 times since July.,These are some delicious beans! I’ll definitely be using this recipe when I want good beans with Tex-Mex meals. I made half a recipe and wished I’d made more to use the next day. I also didn’t add the cheese this time since I was serving it with cheese enchiladas. I can only imagine the dish with the cheese. Seriously one of my favorite discoveries so far this year. Thank you for sharing this keeper!
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Steps
|
1
Done
|
Heat Oil in Heavy Large Saucepan Over Medium-High Heat. |
|
2
Done
|
Add Garlic, Chili and Cumin and Saut 30 Seconds. |
|
3
Done
|
Add Beans and Broth and Cook 5 Minutes, Stirring Occasionally. Coarsely Mash Beans With Potato Masher. |
|
4
Done
|
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. |
|
5
Done
|
I Add the Monterey Jack Cheese on Top and Microwave For 2 Minutes to Melt the Cheese. |
