Mexican Black Beanscrockpot, ethnic, vegetables 0.50 lb black beans 1.00 water to cover 0.25 cup, chopped fine onion 1.00 teaspoon cooking oil 1.00 teaspoon cooking oil 0.50 chopped fine onion 0.25 cup, chopped bell pepper 3.00 cloves, diced garlic 1.00 salt to taste Wash the beans. Put A-D in a large pot and cook until tender. Then saute E-H in a small pan, and add to the beans. Salt to taste and cook about an hour more. This is a highly modified recipe out of a Mexican cookbook. The author suggested a crock pot for about 10 hours. It didn't get the beans tender so I put it in a large pot and simmered the beans about an hour. The author also said not to soak the beans over night, because that would give the beans a strong flavor. I was doubtful, but that advice seems to be right. I also made some nachos with it. I used about half a cup of cooked beans after the first step (A-D). I mashed them with a spoon, and fried in margarine in a small skillet with a few diced onions. I sauteed some ground turkey with taco seasoning, and then layered bean paste, turkey, and cheddar cheese on chips. Very good. I am thinking of making up a batch of beans just to make black bean paste. Food & Wine RT [*] Category 2, Topic 19 Message 22 Sat May 01, 1993 H.BENNETT2 [Harvey] at 22:47 EDT MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 |
