Tuesday, August 21, 2018

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:)

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

  • 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.

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