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For some it's hard to believe when I tell that I had never eaten black beans growing up in my Mexican family! My Mom only prepared pinto beans, strictly pinto beans. It was not until I was married and living in New York, where there is much more of a Puerto Rican community. I absolutely love black beans! I eat them all the time now. They are delicious in salsas, soups, chilis and especially tasty when served over rice!
2 cups black beans, rinsed
2 Roma tomatoes, diced
2 roasted serrano peppers, minced
3 chile de arbol, crushed
3 tablespoons fresh garlic, minced
1 teaspoon cumin
2 teaspoons tomato/chicken bouillon (Knorr brand)
Salt and pepper
1/4 cup water
Cilantro for garnish
1. Heat 2 tablespoons of oil to medium heat, add the onions and cook for 3 to 4 minutes. Season with a pinch of salt and pepper. Add the garlic, serrano, chile de arbol and tomatoes, stir well to combine. Add the beans, bouillon, water, stir to combine.
2. Cook for a few minutes to reduce liquid. Garnish with fresh cilantro before serving.
Note: Make them mild by simply eliminating the chiles and substitute with green bell pepper or poblano pepper. If you like to cook your beans from scratch, simply soak one pound black or pinto beans overnight. Drain the beans, cover with fresh water, add 1 bulb garlic and cook for 1 1/2 to 2 hours or until beans are tender. Add salt once beans are tender.
Other recipes by Sonia:
Mexican Red Rice
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas
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