Cooking Lessons for Dad

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Quick Mexican Black Beans

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Quick Mexican Black Beans

Quick Mexican Black Beans

Ingredients

  • 1 teaspoon olive oil
  • 2 - 3 teaspoons garlic, minced
  • 3 - 4 teaspoons taco seasoning (or to taste)
  • 1 teaspoon onion powder
  • 2 15.5 ounce cans black beans, rinsed and drained
  • 1 14.5 ounce can tomatoes, diced (with the juice)
  • 1/4 - 1/2 teaspoon Kosher salt (or to taste)
  • 1/4 cup cilantro, chopped (optional)

Instructions

    1: Heat olive oil in a large skillet or medium pan over medium - low heat.
    2: Add the garlic, taco seasoning and onion powder. Stir frequently for 1 - 2 minutes.
    3: Stir in the tomatoes, black beans and salt. Increase the heat to medium. Simmer 7 - 10 minutes or until most of the liquid has evaporated. (Add a bit of water if the beans get too dry).
    4: Remove from the heat. Top with cilantro and serve.

Notes

Adjust the seasonings to your taste. You can use another type of salt if you do not have Kosher salt.
For softer beans cook longer. Add a bit water if the beans get too dry.
I prefer the petite diced canned tomatoes.
These Mexican Black Beans are delicious served as a side dish, over rice or taco salad and in burritos, enchiladas or tacos.






© Karen Breyer

Try this delicious Quick Mexican Black Beans recipe! It is so easy to make and healthy too! You need only a few ingredients to make this recipe. There is a good chance you already have them in your panty. I think this is the easiest Black Bean recipe I have ever made. It is a perfect recipe if you are in a hurry or haven’t been to the grocery store for a while.

In this cooking video Karen Breyer will show you step-by-step how to make this hearty, tasty black bean recipe. These Mexican Black Beans are perfect on rice or potatoes, in a burrito, tacos or tostada and even as a chip dip. I think you will be surprised how fast and easy this black bean recipe is. Watch this cooking video and make this easy, tasty Mexican Black Beans recipe today!

Black Bean Chili

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Try this easy, healthy, quick Black Bean Chili recipe! Is is so delicious and simple to make! In this video Karen Breyer will show you step-by-step how to make this tasty Black Bean Chili recipe.

Looking for a fast, easy dinner? You found it! You only need one pot and a few ingredients and in less than 30 minutes you will have dinner ready! I think you are going to love this easy Black Bean Chili recipe. You can serve it on rice, quinoa, couscous, potatoes, yams. It is also good as a dip for tortilla chips and delicious in burritos! So many possibilities!

You also have many topping options. You can top this Black Bean Chili with sour cream, salsa, guacamole, and/or shredded cheese. I also like to add chopped cilantro, green onions, red onions and avocados. You have enough tasty options to satisfy everyone! Watch this cooking video and try this easy, healthy Black Bean Chili recipe. Serve it for dinner tonight!

Yield: 6 servings

Black Bean Chili

Ingredients

  • 1 medium onion, chopped
  • 1 teaspoon olive oil
  • 2 teaspoons garlic, minced
  • 1-30 ounce can black beans, rinsed and drained
  • 1-15 ounce can diced tomatoes
  • 1 tablespoon chili powder
  • 1/2 cup cilantro, chopped (or desired amount for topping)
  • 1/4 cup teaspoon salt

Instructions

  1. In a medium pot, heat the oil over medium-high heat. Add the onions and sauté until they are soft and translucent.
  2. Add the rest of the ingredients, except the cilantro, and stir.
  3. Bring the ingredients to a boil, then reduce heat to a simmer.
  4. Cover the pot and simmer for about 20 minutes. Stir occasionally.
  5. Add a little more salt, if desired.
  6. Top with chopped cilantro and serve.

Notes

When cooking, watch for liquid to evaporate. If it does, add some water. Do not let chili go dry on the bottom of the pan.

Serve alone or over rice, potatoes, couscous or quinoa. It is also great as a dip for tortilla chips and in a burrito!

Delicious topped with sour cream, salsa, guacamole, diced onions and shredded cheese.

Use 1 - 30 oz. can of black beans or 2 - 15 oz. cans.

See a cooking demonstration of this Black Bean Chili recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Crockpot Cuban Black Beans

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Learn how to make this easy, healthy delicious Cuban Black Bean recipe in a crockpot or slow cooker! In this cooking video Karen Breyer will show you step by step how easy it is to make this healthy crockpot bean recipe! If you are looking for new vegetarian or vegan crockpot or slow cooker recipes you will love how easy and delicious this recipe is!

Cooking black beans is very easy in a crockpot or slow cooker. These Cuban Black Beans are the best over rice, couscous or quinoa. If you have been looking for healthy black bean recipes I think this will be your favorite recipe. If you like black bean soup, I expect you will also love this Cuban Black Bean Recipe! Watch this video and try this easy, healthy, delicious Cuban Black Bean recipe today!

Yield: 6 servings

Crockpot Cuban Black Beans

Ingredients

  • 1 pound black beans, dried
  • Water
  • 1 1/2 cups onion, chopped
  • 2 tablespoons onion powder
  • 1 tablespoon soy sauce, low sodium
  • 2 - 3 teaspoons garlic, minced
  • 2 - 3 teaspoons cumin, ground
  • 1 - 2 teaspoons garlic powder
  • 1/4 cup lemon juice
  • 1 - 2 teaspoons salt, Kosher
  • 1/4 cup cilantro, minced (optional)

Instructions

  1. Sort beans and remove stones and debris. Rinse them in a colander.
  2. Place beans in the crockpot. Cover with 8 cups cold water and soak overnight (at least 8 hours).
  3. Drain water and rinse beans in a colander.
  4. Put beans back in crockpot with about 3 1/2 cups of clean water.
  5. Stir in the onion, onion powder, soy sauce, minced garlic, cumin, and garlic powder.
  6. Cook on high for about 4 - 5 hours or low for about 12 - 14 hours or until the beans are as soft as you would like them.
  7. When the beans are soft, stir in the salt and lemon juice.
  8. Taste the beans and if needed, add more salt and spices to your taste. Let the beans cook for 5 - 10 minutes longer.
  9. Serve the Cuban Black Beans over rice, couscous, or quinoa. Top with minced cilantro if desired.

Notes

For an average cooker cook on high 4 hours or low, 12-12 1/2 hours. If your cooker is faster or slower adjust the times.

You can substitute Bragg's Liquid Aminos for the soy sauce.

© Karen Breyer

 

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