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Receta Frijoles Negros (Black Beans)
by myra byanka

Frijoles Negros (Black Beans)

I love these beans with any kind of rice. Also, you can puree them with some some taco seasoning and serve them as a dip.

This recipe is a good pair with churrasco grilled meats and bbq.

You can make these in the crockpot, but after soaking, they cook on the stovetop fairly quickly.

Calificación: 4.7/5
Avg. 4.7/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Va Bien Con: rice, BBQ

Ingredientes

  • 1 lb. black beans, soaked in water overnight
  • enough homemade or canned chicken broth to cover the beans by 3 inches, plus more, as needed
  • 3-4 sprigs epazote, chopped, or 2 tsp. dried
  • note: dry epazote can be found in Mexican and Latin groceries.
  • 1 medium onion, chopped
  • 2-3 cloves garlic, chopped, or 1/2 tbs. garlic powder
  • 1 tsp. Mexican oregano
  • 1 tsp. homemade sazon, or Goya's Culantro con Achiote, or taco seasoning
  • 1 tsp. cumin
  • 1 tsp. vinegar
  • 1 tbs. chopped cilantro
  • 1 tbs. olive oil
  • 1 tsp. salt
  • 1 tsp. ground pepper
  • garnish: shredded or crumbled mexican cheese of choice
  • or pico de gallo

Direcciones

  1. Put pre-soaked and sorted beans in a pot with all the other ingredients.
  2. Bring to a boil, ten turn down to simmer the beans, uncovered, for 45 minutes.
  3. Begin checking for doneness.
  4. Beans should be soft, not al dente, and have about an inch and a half of liquid covering them.
  5. Mash some of them to thicken the bean liquid.
  6. Serve in bowls or over rice. Top with cheese.