These Mexican Black Beans are the perfect addition to any Mexican meal. Packed with flavor and nutrients, they’re extremely versatile and easy to make. Why this Mexican Black Bean Recipe is a ...

Rich black color and intact skins make these tender beans better than most, but they are notably bland. 110 calories, 130 mg sodium, 7 g protein. $1.25 for 15 ounces at Smart & Final. (3 stars) ...

Cumin Cumin and black beans are kind of a match made in heaven. If you're unfamiliar with how to season black beans, this should be one of the first spices you reach for, thanks to its ability to ...

Black Beans and Rice When most of us are trying to use that can of black beans hanging out in the back of the pantry, Mexican night is the first thing that comes to mind. From tacos and burritos ...

Ingredients 1 oz chipotle mora (8 to 10, purplish-red colored) chili, wiped clean and stemmed 2 can (15-ounce) black beans, including liquid, plus 1/2 cup water 2 tbsp olive oil 1 tsp onion powder ...

In a large skillet, heat the 1 tablespoon of vegetable oil. Add the chorizo and cook over moderate heat, stirring to break up any lumps, until the meat is browned and no trace of pink remains ...

For this recipe from our book “COOKish,” which limits recipes to just six ingredients without sacrificing flavor, we turned to canned black beans for a chili-like stew that can be on the table ...

To make the beef taco filling, heat the oil in a large frying pan and cook the onion and peppers for 5 minutes, or until softened. Add the garlic and spices and cook for 1–2 minutes, stirring ...

Whether you make this as the main course or as a side dish to your favorite Mexican meal, this recipe yields a ton. You’ll have plenty of leftovers to make something creative the next day, like ...

Yield: 6 servings 2 cups dried black beans, picked over, rinsed, see note 2 tablespoons lard, bacon drippings or fat rendered from chorizo 1 small onion, diced 1 large sprig epazote 1 teaspoon salt 1.