The Pioneer Woman Tasty Kitchen
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Mexican Black Beans

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

These beans are a great accompaniment to any Mexican or Latin dish. They have the texture of refried beans, but aren’t exactly fried. While 1 hour seems like a lot of time for a simple side, most of it is hands off while the stock is simmering. Try them. You won’t regret it!

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 whole Medium Yellow Onion, Diced
  • Kosher Salt
  • 3 cloves Garlic, Minced
  • 2 whole Jalapeños, Minced (seeded For Less Heat)
  • 1 teaspoon Ground Cumin
  • 3 cans Black Beans (15.5 Oz Each), Drained And Rinsed
  • 32 ounces, fluid Chicken Stock
  • 2 whole Limes, Juiced
  • ¼ cups Cilantro, Minced

Preparation

In a pan that is at least 2 quarts, heat olive oil over medium heat.

Add onion to pan and sprinkle with a little bit of salt. Sauté until translucent, about 7 minutes.

Add garlic and jalapeños, and sauté for another 2 minutes.

Add cumin and stir until fragrant.

Add rinsed beans and stir for about 1 minute to combine.

Pour in chicken stock until beans are covered (you should still have 1/4 – 1/2 of your carton of stock remaining). Increase heat to medium high and simmer until stock is absorbed into beans, about 20 minutes.

Mash the beans a bit with a wooden spoon and make sure they are not sticking. Add the remainder of the stock and allow the beans to absorb the stock again, about 15-20 minutes. Mash to desired consistency.

Remove beans from heat and stir in lime juice and cilantro. Adjust salt to taste and serve immediately.

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6 Reviews

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terrilw on 5.31.2018

Loved these! Will definitely make again. Followed the recipe exactly except for having to simmer for a lot longer than the second 20 minute time frame, maybe about 45 to get the liquid absorbed. Still, very easy and worth the effort!

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cherylovesfood on 3.29.2012

These were SO good! I liked them and I don’t generally like refried beans and my husband thought they were great! (He became a little biased after a trip to El Salvador). Thanks!

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Jess on 2.16.2012

Love this recipe. I make it as a side dish for quesadillas or enchiladas all the time. I find that if I’m a pinch for time, cutting down on the cook time doesn’t really affect the outcome. So good!

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meagar on 11.10.2011

My husband is not a bean fan at all but he LOVES this recipe and likes to use it as a dip for his favorite tortilla chips. Very tasty as a side dish too!

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mindeola on 7.31.2011

So,so,so ,so good. Great flavor. This will becomemy bean recipe any timewe have a fiesta. I have searched for years for a great bean recipe and this is the first one to really WOW! us.

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