Fried Black Beans

Click here for a PDF of this recipe without photos.

If we’re making any kind of Mexican food, but tacos/fajitas/tostadas in particular, there’s an excellent chance we’re making these beans.  They’re quick and easy and fairly healthy.  That being said, for a delicious but slightly-less-healthy variation, brown some Mexican Chorizo (that’s the raw kind that comes in a plastic casing, not the cured kind that’s similar to Linguica) and stir it into the beans before serving.

Adapted from Rick Bayless’ Mexican Everyday

  • 3 cloves minced or finely chopped garlic
  • Olive oil
  • 2 15-oz cans black beans with their liquid
  • Salt
  • Juice of one lime
  • If you’re drinking a beer while cooking this, a little of that
  • If you’re serving this in a bowl (as opposed to using it on tostadas), a little Mexican crumbling cheese for garnish

Prep – mince garlic.

23 minutes before mealtime– Add garlic and oil to a cold sautee pan.  Turn on heat to medium and begin to cook garlic.

20 minutes before mealtime– add beans (and their liquid) along with roughly 1.5 tsp of salt.  Stir to mix the garlic and salt through the beans.

18 minutes before mealtime – using a potato masher, mash the means to as smooth a consistency as you like.  (It will have more liquid than the finished version, and you can continue mashing each time you stir.)

15 minutes before mealtime – as some of the liquid evaporates, add the lime juice and a little (1/4 cup? whatever’s left in the bottle? whatever – really doesn’t matter) beer if you have one handy.

10 minutes before mealtime – continue stirring (I generally use the masher to mash and stir at the same time) occasionally.  When beans reach desired consistency, turn off heat.

Mealtime– when you’re ready to serve, spoon into a serving bowl.  Sprinkle a little crumbling cheese or add some roughly chopped cilantro as garnish.

1 Response to “Fried Black Beans”


  1. 1 Nate March 22, 2010 at 10:14 PM

    Sarah has been telling me about this recipe basically since we met. I’ll have to give it a try. Sarah sent me this link. But I had no idea it was actually YOUR site. I knew the top picture looked familiar! I made the biscuits. They turned out just like yours, a little thin. But the texture is so great that I think the problem is just rolling them out to thin. Next time I make them, I’m going to roll them out about twice as thick. Now that I know you can make web pages, I’m going to be looking for the hummingbird blog.
    NB


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