Mexican Black Beans Recipe

Ingredients

1/2 lb black beans
1 water to cover
1/4 cup, chopped fine onion
1 tsp cooking oil
1 tsp cooking oil
1/2 chopped fine onion
1/4 cup, chopped bell pepper
3 cloves, diced garlic
1 salt to taste


Directions

Wash the beans. Put A-D in a large pot and cook until tender. Then
saute E-H in a small pan, and add to the beans. Salt to taste and
cook about an hour more.

This is a highly modified recipe out of a Mexican cookbook. The author
suggested a crock pot for about 10 hours. It didn't get the beans
tender so I put it in a large pot and simmered the beans about an
hour. The author also said not to soak the beans over night, because
that would give the beans a strong flavor. I was doubtful, but that
advice seems to be right.

I also made some nachos with it. I used about half a cup of cooked
beans after the first step (A-D). I mashed them with a spoon, and
fried in margarine in a small skillet with a few diced onions. I
sauteed some ground turkey with taco seasoning, and then layered bean
paste, turkey, and cheddar cheese on chips. Very good. I am thinking
of making up a batch of beans just to make black bean paste.

Food & Wine RT [*] Category 2, Topic 19 Message 22 Sat May 01, 1993
H.BENNETT2 [Harvey] at 22:47 EDT

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005


Servings: 6 servings

 

 

Mexican Black Beans Recipe brought to you by Recipe Ideas


Categories: Bean; Mexican; Vegetable


The History of Recipes

Transcribed cooking instructions as a concept can be found back into distant history, in fact as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.

As our culinary historical trip moves to more modern times there are a couple of books from the 14th Century : one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that appears on menues today, but instead recipes for the types of food cooked for the rich and powerful of the time.

By the arrival of the twentieth century, recipe publications are starting to become popular due to better eduction, more leisure time and being a little richer.

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We hope you enjoy this Mexican Black Beans recipe.

 


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