EEE Cooks: Mexican Beans (Recipe)

Mexican Beans

We ate at Baja Fresh last night and had some leftovers. There weren’t quite enough for an entire meal, so we prepared some beans as a side.

Servings and Times

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Tools and Appliances

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Ingredients

1 tablespoon olive oil

1 onion

2 cloves garlic

2 small bell peppers

14½ ounces black beans (Progresso)

1 tablespoon chili powder

1 teaspoon cumin

1 heirloom tomato

1 shallot

1 cup cilantro

1 cup cheddar cheese

1 lime

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.

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