Mexican-Style Black Beans

Mexican staple
Shortcut prep, all day flavor
Muy sabroso!


Mexican-Style Black Beans

Adapted from Epicurious

Ingredients:

1 tbsp olive oil

1 tbsp minced garlic

1 tbsp tomato paste

3/4 tsp ground cumin

1 cup chicken broth

2 tbsp freeze dried minced onion*

4oz can fire roasted diced mild chiles*

2-15oz cans black beans, rinsed and drained

1 tbsp lime juice

Salt

*Fresh onion and Anaheim chile work perfectly, but you will add it to the pan earlier (see Step 1).

Directions:

1.  Place the oil and garlic in a large saucepan.  Set over medium heat and cook, stirring occasionally, until the garlic begins to sizzle (if you are using fresh onion and/or chile, add it now and cook until softened).

2.  Add the tomato paste and cumin to the pan.  Stir to heat and combine.

3.  Add the chicken broth to the pan.  Add the onion, chiles, and black beans. Bring the mixture to a simmer.

4.  Reduce the heat to low and simmer, stirring occasionally, until the mixture has thickened (there will still be some liquid, as is usual with Mexican-style beans, but it will continue to thicken as it cools - you can also reduce a bit less and mash the beans for a refried consistency).  You can add more chicken broth if the mixture becomes too thick.

5.  Remove the pan from the heat.  Add salt to taste (this will vary depending on your beans, broth, and preference, but I use a 1/4 tsp).  Add the lime juice.  Stir well.

Serve OR take these beans to the next level by adding some pan-roasted corn!

Adapted from Cooks Illustrated

Ingredients:

10 oz bag frozen corn, defrosted

*You can use fresh corn here, too - just grill until lightly browned and then remove the kernels from the cob.

Directions:

1.  If the corn is wet, scatter it on paper towels to absorb the extra moisture.

2.  Set a large non-stick skillet over medium-high heat.  Once hot, add the corn.  Cook until the corn begins to wiggle and pop.  Stir gently and continue to cook until the corn is lightly browned.

3.  Add the corn to the beans for a most delicious experience.

Top this off with some grated cheese (medium-Cheddar, pepper-Jack, and Colby-Jack all work wonderfully) to perfect your dining experience!

Parmesan Green Beans

Green beans are a source of great debate in my house.  I like my green beans crisp-tender.  My husband calls them "squeaky" and only wants what he grew up with: canned.  My daughter will take canned or fresh, but only likes her beans dissected - so she can eat the little inner beans, leaving the sad pods behind. 
One thing we can all agree on, though, is that green beans are good braised - as they are in this recipe.  Braising makes them tender and lovely.  Here, they are cooked with garlic and Italian herbs and finally tossed in Parmesan.  Mmmm - cheesy, savory goodness!  A great veggie side dish.

Parmesan Green Beans

Katie Christy

Ingredients:

1/2 cup water

1 tsp olive oil

1/2 tsp minced garlic

1/8 tsp dried basil

1/8 tsp dried oregano

1/8 tsp ground black pepper

8 oz green beans, trimmed & cut

1/4 cup grated Parmesan

Salt

Directions:

1.  Stir the water, oil, garlic, basil, oregano, and pepper together in a large saucepan.  Add the green beans and set the pan over high heat.  Bring the mixture to a boil.

2.  Reduce the heat to low.  Cover and simmer for 15-25 minutes or until the beans are tender (not mushy).

3.  Pour the beans into a strainer to drain off any extra water.  Put the contents of the strainer back into the pan.  Toss with Parmesan to coat.

4.  Salt to taste (I put 1/8 tsp).  Serve!

Frijoles Negros: Black Beans

Beans are a natural side dish.  When prepared correctly, they're hearty and delicious.  My favorite beans are those cooked with Mexican flavor - like these!
This recipe is adapted from one at Elly Says Opa.  It is simple and tasty.  The beans simmer away on the stove, leaving you free to work on other things for a bit.  That's the best kind of recipe - low maintenance!
My daughter, who would just as soon flick a bean in your eye than eat it, even consented to eat these.  That's high praise around here (she liked hers with salsa added).  The rest of the family ate the pot clean - not a single solitary frijole was left.
This recipe get the thumbs up!

Frijoles Negros

Adapted from Elly Says Opa

Ingredients:

2 tsp canola/vegetable oil

1/4 cup minced white onion

1 tbsp tomato paste

1 tsp minced garlic

3/4 cups chicken broth (can sub vegetable broth)

1 can black beans, drained & rinsed

1 tsp white vinegar OR lime juice

1/2 tsp ground cumin

1/4 tsp Ancho powder

1/4 tsp Mexican oregano

Salt to taste

Optional Garnishes -

Shredded cheddar cheese or crumbled cotija

Sour cream

Sliced green onions or chives or chopped cilantro

Directions:

1.  Heat the oil in a medium saucepan or stock pot set over medium-high heat.  Once hot, add the onion.  Cook until the onion is translucent.

2.  Stir in the tomato paste until incorporated and remove the pan from the heat.  Add the garlic and stir until fragrant (using the residual heat from the pan).

3.  Stir in the broth and return the pan to medium heat.  Add the beans.  Use a potato masher to lightly mash some of the beans - at least half should remain whole.

4.  Stir in the vinegar, cumin, ancho powder, and oregano.  Reduce the heat to low.  Simmer until most of the liquid has been absorbed and evaporated (about 15 minutes).

5.  Taste the beans.  Add salt as needed.  Serve!  Garnish as desired.

Texas Toast

Texas Toast is one of those foods that's often misunderstood.  "Texas Toast" actually refers to a type of bread - thick cut white (about 1" slices).  This type of bread can be used for French Toast, sandwiches, or a recipe like the one we have here.
Texas Toast, as I think the term is most generally used, is a buttered toast that is often served as a side dish.  Authentically, it is fried - much like French Toast.  Sometimes it is fried in a pan that was used to fry meat (like steak or bacon), so that the bread absorbs the flavor (which might not sound great, but trust me - really is).
There are, of course, many variations.  Some people add things like herbs, seasoning salt, cheeses, and other toppings.  Some people bake, broil, or grill the bread instead of frying it.  I wanted to keep my recipe more true.  I did add just a bit of garlic, for flavor in lieu of the meat juices.
So, add or omit whatever you'd like, use whatever method you want to cook it, but however you slice it - Texas Toast is super good!

Texas Toast

Katie Christy

Ingredients:

1/2 cup (1 stick) butter, softened

1 tsp minced garlic

1/8 tsp ground black pepper

8-10 thick slices of white bread (French or Italian are fine, too)

Directions:

1.  Place the butter, garlic, and black pepper in the small bowl of a food processor.  Process until smooth.  Alternately, microwave the butter until extremely soft, but not melted.  Stir together with the garlic and black pepper.  Place the butter in a small bowl, cover, and chill if not using right away.

2.  Spread butter mixture on both sides of each slice of bread.

3.  Place a large skillet over medium heat (using a griddle works great, too).  Once hot, place as many slices of bread in the pan as will fit without touching.

4.  When the first sides of the bread are golden, flip.  When the second sides are golden, remove and serve!

Garlic French Bread

Who doesn't love a good garlic French bread?  Perfect with pasta, salad, or all by itself.  It's simple, easy, delicious.  This recipe is my seasoning blend.

Garlic French Bread Seasoning

Katie Christy

Ingredients:

2 tbsp grated Parmesan

1/2 tsp garlic powder

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried parsley

1/4 tsp salt

Directions:

1.  Mix all ingredients together in a small bowl.  To store: cover and chill.

Garlic French Bread Recipes

1 batch Garlic French Bread Seasoning

1 loaf sliced French Bread

Recipe #1 - Garlic Toast:

Preheat the broiler.  Brush or spray one side of each bread slice with olive oil or melted butter.  Sprinkle the seasoning evenly over the slices.  Broil, seasoned sides up, until golden brown.  Serve.

Recipe #2 - Garlic Cheese Toast:

Preheat the broiler.  Brush or spray one side of each bread slice with olive oil or melted butter.  Sprinkle the seasoning evenly over the slices.  Broil, seasoned sides up, until very light golden.  Remove the bread from the oven.  Sprinkle with shredded cheese (mozzarella, cheddar, colby, or provolone work well).  Be sure not to add too much cheese or the bread will be greasy.  Return to the broiler.  Broil until the cheese is bubbly.  Serve.

Recipe #3 - Garlic Loaf:

Preheat the oven to 350°.  Spread one side of each slice with softened butter.  Sprinkle the seasoning evenly over each slice.  Wrap the loaf in parchment paper.  Wrap the parchment paper with aluminum foil, crimping the foil to enclose the contents.  Bake for 15 minutes.  Serve.