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Mexican Beans

Mexican Beans

2001-10-18 20 12 oil, onion, garlic, peppers, beans, chili powder, cumin, tomato, shallot, cilantro, cheese, lime dinnermexicansidevegetarian

Recipes for mexican beans to go with leftover Baja Fresh.

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Mexican Beans

Servings & Time

  • Serves: 2
  • Prep Time: 20 min
  • Cook Time: 40 min

Tools & Appliances

  • Medium Sauce Pan

Ingredients

  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 small bell peppers (chopped)
  • 14½ ounces black beans (drained and rinsed.)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 heirloom tomato (chopped)
  • 1 shallot (minced)
  • 1/4 cup cilantro (chopped)
  • 1/2 cup cheddar cheese (shredded)
  • 1 lime (cut into wedges)

Instructions

We mince the garlic with a little bit of kosher salt. Apparently, this is a well known cooking technique, but Chris has never heard of it. The salt is used as an abrasive.

In a medium sauce pan, we saute the onions, garlic and peppers in the olive oil until the onions are translucent. We add the chili powder and cumin and saute for a few minutes. We add some of the tomatoes (saving some to be served on the side) and the beans. We simmer the beans for 30 minutes.

On a side dish, we serve the tomatoes, shallots, cilantro, cheese and lime wedges.