Mexican Black Bean

Mexican black bean is bean gravy that pairs well with Spanish rice / Mexican rice.I have used mild spice but you can adjust according to your taste. I have added some garam masala to add some of my Indian touch to it:)

Mexican beans can be eaten just as a side with the delicious Mexican rice or can also be used while preparing the Mexican veggie rice bowl. You can also use this rice as a base to prepare a veggie bowl. To prepare a veggie bowl, layer the rice followed by veggies (prepared the same way you would for the fajitas), corn, tomatoes, guacamole, sour cream , lettuce, mexican cheese and a dash of hot sauce. Once you start preparing a veggie bowl like this, you will not ever go buy veggie bowl from Chipotle:) Its that yum:)


INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

• Black Beans : Two 15 oz cans
• Onion (finely chopped) : 1 cup
• Garlic (finely chopped) : 1 tbsp
• Oil : 1 tbsp
• Cumin powder : 1 tsp
• Coriander powder : 1 tsp
• Paprika / Cayenne: 1/2 tsp (adjust according to taste)
• Serrano pepper (finely chopped) : 1
• Garam masala : 1/2 tsp
• Water : 3/4 cup
• Salt as per taste
• Cilantro (finely chopped): 1/4 cup

PROCEDURE:

• Heat 1 tbsp oil in a deep bottomed pan. When hot, add the onion and garlic. Saute for a couple of minutes.

• Add the contents of both the cans of beans.

• Add water, cumin powder,coriander powder, serrano pepper, paprica and garam masala. Adjust the salt (Remember the liquid in the black bean can has some salt.) Let it come to a boil and then simmer for 10 minutes or until the gravy has thickened.

• Add finely chopped cilantro and turn off the heat.

• Serve with Spanish /Mexican rice.