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  Frijoles - Beans Mexican Black Beans 500g

Mexican Black Beans 500g

Mexican Black Beans 500g
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SKU SKU16215
 
£1.95
Market price: £2.50, Save £0.55
Save 22%
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Description

Mexican Black Beans / Frijoles Negros - Black Beans 500g The perfect companion of practically all Mexican food, especially when refried or whole. Boil them to cook them and then use them in other dishes or re-fry them. You can also enjoy them as a snack with tortilla chips.
 
Here is the recipe for Black Turtle Beans / Frijoles Negros, buy a bag today because this is the main ingredient for this authentic Mexican recipes. Also known as Mexican Black beans these small beans are black in colour and usually found served with many Mexican dishes. 
 
Ingredients
 
500g dried Mexican black beans
10 cups water
1 tablespoon olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
3 cloves garlic, peeled, and mashed with 1 teaspoon salt and 1/2 teaspoon black peppercorns
Olive oil for sauteing
1 teaspoon oregano
1 teaspoon ground cumin
1 bay leaf
3 tablespoons vinegar
3/4 cup dry Spanish wine
2 teaspoons sugar & Olive oil 
Cover the Mexican black beans with water and let stand covered overnight. Drain and discard water.
Place the cleaned black beans in a large saucepan.
Add water and olive oil—this will prevent them from foaming.
Bring the beans to a boil, reduce heat to low, cover, and cook until the beans are tender, about 1 hour.
Do not add salt to them when they are cooking. Salt at this stage of the game will make your them very tough.
You may also cook them in a pressure cooker. Follow the manufacturer’s directions for exact times, but our pressure cooker takes about 20 to 25 minutes to cook the beans completely. Whichever method you use, do not drain the water from the cooked beans.
Meanwhile, chop onion and green pepper. Mash the garlic with salt and peppercorns in a mortar and pestle.
Saute the onions and green pepper in olive oil until the onions are translucent.
Add mashed garlic and saute another minute or so.
Add the cooked black beans, oregano, cumin, bay leaf, vinegar, and wine.
Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally.
Remove bay leaf. Some cooks—including us—like to thicken the black beans by taking about 1 cup of beans and mashing them to make a thick paste.
Mix the mashed black beans back into the pot. Add additional salt and pepper to taste. Stir in the sugar; then drizzle a couple of tablespoons of olive oil over the beans.
Immediately cover the pot, remove from heat, and let stand for 10 minutes.
Serve the by now fantastically prepared black beans over white rice.
You may garnish them with coriander and chopped white onions. Not only do they look good presented this way, they taste even better than they look.

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Mexican recipes