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Mexican Black Bean Soup Recipe

admin — Thu, 12 Jan 2012 17:27:03 +0000

Mexican Black Bean Soup Recipe

Ingredients:

1 lb black beans
2 stalks celery , minced
1 large carrot , peeled and diced
1 medium onion , diced
4 1/2 cups water
1/4 lb bacon
5 garlic cloves , minced
1 tablespoon chili powder
2 teaspoons cumin
1/2-1 teaspoon cayenne pepper
1/2-3/4 teaspoon ground pepper
1 jalapeno pepper , seeded and minced
1 bay leaf
8 cups chicken broth or 8 cups beef broth
salt

Preparation:

Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain. Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes. Mix in garlic, celery, carrot, onion, jalapeño and bay leaf. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Add chili powder, cumin, cayenne and pepper. Stir until aromatic, about 1 minute. Add beans and broth. Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours. I have used more broth to make it a soup. Season with salt. Mustard’s serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.

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Mexican Black Beans Recipe

admin — Fri, 30 Dec 2011 10:16:49 +0000

Mexican Black Beans Recipe

Ingredients:

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

Preparation:

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.

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Mexican Smoky Refried Beans Recipe

admin — Sat, 24 Dec 2011 18:44:40 +0000

Mexican Smoky Refried Beans Recipe

Ingredients:

2 garlic cloves
2 tablespoons canola oil
1/4 cup of liquid (black beans also work well)
1 teaspoon cumin
2 (15 ounce) cans pinto beans , drained, reserving
1 teaspoon chili powder (less for a lower heat-tolerance)
1/2 lime

Preparation:

Heat oil in a heavy skillet over medium-low heat. Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes. Smash garlic cloves with a fork just enough to break them open and flatten them a little. Add pintos and liquid and cook until heated through, about 5 minutes. Add spices and salt to taste. Stir well. Turn the heat down to medium-low and smash beans with a big fork. You don’t have to smash every single bean. Leave some whole for texture. When mashed to your liking, squeeze the lime juice all over the beans and serve warm. These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.

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Mexican Black Bean Soup Recipe

admin — Sat, 24 Dec 2011 09:40:32 +0000

Mexican Black Bean Soup Recipe

Ingredients:

1 1/2 cups water
1 small onion , chopped
1 1/2 cups beef broth (no or low sodium)
1 cup salsa (or more if you like spicier)
1 teaspoon cumin
sour cream , optional
3 cans black beans

Preparation:

Before beginning, drain and rinse two of the cans of black beans and set aside. Using a potato masher, mash up the remaining can of beans with the juice. Add the salsa and cumin to the mashed beans and set aside. In your pot, combine the broth, water and onion, and bring to a boil. Simmer till onions are tender. Add the rinsed and mashed beans and stir well. Simmer at a low heat for half an hour or so. Serve with a dollop of sour cream.

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Mexican Black Bean and Chocolate Chili Recipe

admin — Fri, 23 Dec 2011 17:27:18 +0000

Mexican Black Bean and Chocolate Chili Recipe

Ingredients:

1 1/2 cups chopped onions
4 garlic cloves , minced
2 tablespoons olive oil
1 -2 jalapeno chile , minced
1 tablespoon cumin
1 stalk celery , sliced
1/2 teaspoon cinnamon
1 pinch ground cloves
2 teaspoons oregano
1/2 teaspoon ground black pepper , to taste
1/2 teaspoon salt , to taste
1 teaspoon ground coriander
1 tablespoon chili powder
1 tablespoon fresh lime juice (optional)
1 tablespoon soy sauce
1 1/2 ounces semisweet chocolate (about 1/4 cup)
vegan cheddar cheese or tofu sour cream or scallion , for serving
1 1/2 cups chopped bell peppers (red and green are nice)
2 (14 1/2 ounce) cans black beans , rinsed and drained
1 (14 1/2 ounce) can diced tomatoes

Preparation:

In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes. Add the celery and chile, cover and cook for another five minutes more. Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water. Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine. Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour “cream” and scallions. Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.

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Mexican Unfried Refried Beans Recipe

admin — Thu, 22 Dec 2011 13:17:16 +0000

Mexican Unfried Refried Beans Recipe

Ingredients:

3 cups dry pinto beans , rinsed
1 onion , peeled and halved
2 tablespoons minced garlic
2 1/2 teaspoons salt
1 -2 fresh jalapeno pepper , seeded and chopped
1/8 teaspoon ground cumin
9 cups water (or 9 cups an equivalent amount of half water and half broth)
1 3/4 teaspoons fresh ground black pepper

Preparation:

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

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Mexican Taco Soup Recipe

admin — Sun, 18 Dec 2011 14:06:59 +0000

Mexican Taco Soup Recipe

Ingredients:

1 large onion , chopped
2 lbs ground beef
1 (16 ounce) can pinto beans , undrained
1 (16 ounce) can black beans , undrained
1 (28 ounce) can tomatoes , diced
2 (7 ounce) cans white shoepeg corn , undrained
2 envelopes taco seasoning mix
1 envelope dry ranch dressing mix
1 (10 ounce) can Rotel tomatoes & chilies or 1 (10 ounce) can Old El Paso tomatoes & chilies
1 (16 ounce) can kidney beans , undrained
taco cheese , Finely shredded
tortilla chips , crushed

Preparation:

Brown meat and onions. Add remaining ingredients, except cheese and chips. If soup seems too thick, add 1 cup water. mSimmer, covered for 30 to 45 minutes. Spoon into bowls. Sprinkle cheese and chips on top. Serve while hot.

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Mexican Wet Burrito Casserole Recipe

admin — Sun, 18 Dec 2011 06:01:15 +0000

Mexican Wet Burrito Casserole Recipe

Ingredients:

1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups sour cream
1 onion , chopped
1 red bell pepper , chopped
1 lb lean ground beef
1/2 cup mushroom , finely chopped
1 (1 1/4 ounce) package taco seasoning mix
1 (10 count) package flour tortillas
4 cups shredded cheddar cheese
1 (16 ounce) can refried beans
sliced black olives (optional)
sliced jalapeno (optional)

Preparation:

Stir together sour cream and condensed soup. Pour half of this in the bottom of a large casserole or 9×13-inch baking dish, spreading it evenly across the bottom. Brown and cook through the ground beef with the onion and bell pepper; drain any fat. Stir in taco seasoning, mushrooms and refried beans, mixing well. Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish. Top with remaining soup/cream mixture and sprinkle with the cheese. Place a few sliced black olives or jalapeno slices on top of the cheese, if desired. Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.

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Mexican Vegetarian Chili Recipe

admin — Sat, 17 Dec 2011 17:53:10 +0000

Mexican Vegetarian Chili Recipe

Ingredients:

1 medium onion , chopped
2 medium zucchini , chopped
1 cup chopped sweet red pepper
3 cloves garlic , minced
1 cup chopped green pepper
2 (28 ounce) cans Italian stewed tomatoes , cut up
1 (15 ounce) can tomato sauce
3 tablespoons olive oil
1 (15 ounce) can black beans , drained
1 jalapeno pepper , seeded and chopped
1 (15 ounce) can pinto beans , drained
1/4 cup fresh parsley , minced
3 tablespoons chili powder
1/4 cup fresh cilantro , minced
1 tablespoon sugar
1 teaspoon salt
1 teaspoon cumin

Preparation:

In lg pot, saute zucchini, onion, peppers and garlic in oil until tender. Stir in all remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.

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Mexican Easy Refried Refried Beans Recipe

admin — Thu, 15 Dec 2011 17:49:43 +0000

Mexican Easy Refried Refried Beans Recipe

Ingredients:

1/2 chopped onion
3 slices bacon , cut into 1 “,pieces
1/2 cup water
1/2 cup shredded monterey jack cheese (or Queso Blanco)
2 cans refried beans

Preparation:

Gently fry the bacon until near crisp. Add onion to the bacon grease and saute until tender. Add the refried beans and water. Stir and simmer until creamy and heated through. Place in a serving bowl and top with shredded cheese. The heat of the beans will melt the cheese. Serve with hot tortillas and/or tostada chips.