Lime Black Beans    May 5, 2019

Are you looking for a side dish for every night or just with Mexican dishes.  There here is the bean for you.  I made it for Cinco De Mayo but really you can make at any time.  You can add different spices if you like to heat things up.  You can also interchange the different types of Chili's.  
I am giving my version of these delicioso beans.  

 I am not a big bean eater, but Boy Oh Boy these beans are heaven.  I truly love them.  I didn't even have any left over to freeze.  Can you believe it?  I can't either.  That is how good these are.  You can even heat up some homemade (or homemade by Cardena's) tortilla's and wrap around some of the beans, guacamole, and sour cream.  Is your mouth watering yet.  Mine is and all I am doing is giving you some pointers and the recipe.  

 I hope you enjoy these as much as we did.

Lime Black Beans

2Tbsp Olive oil
2Tbsp Butter
1 large Red Onion diced
6 or more cloves chopped garlic
1/2 Poblano chili chopped 
25.6 oz and 15 oz can of Bush Black Beans
1-2 Tbsp Cumin
1Tbsp Cardamom
2 Tsp Cinnamon
1 1/2 Tsp Salt or less if you are cutting down
1Tsp Pepper
Limes

Heat Olive Oil and the butter in a cast iron pot or a pasta pot. Add onions, garlic and poblano and sauté for 3 minutes. Add spices now and stir into the sautéed vegetables. Pour in 25.6 oz beans, drain the 15 oz can then add to pot. Bring to a boil for 5 minutes then turn off.  Cut limes in 1/2 and juice lime right into pot. You can use a fork to juice by placing the tines in the lime 1/2 and give a twist and watch the juice flow. Depending on how juicy your limes we will tell you how many limes and you might want to take as you add and stir. 



Comments

Post a Comment

Popular posts from this blog

Fresh Snap Pea Risotto

Image
 This is so good and healthy.  Ingredients 3 tablespoons olive oil, divided 1 Red onion diced 2 cups Chicken stock, warmed 2 garlic cloves, rough chopped 1 bag Jasmine rice Success  1/2    cup cooking white wine  1/2 -1 cup parmesan cheese  2 Tbsp butter 12 oz sliced white mushrooms  3 oz snap peas with tops removed with the string. Slice julienne. Sauté onion with olive oil and a little butter, cook until translucent and add rice cook for 3 minutes.  Start adding stock 1/2 cup at a time stirring in between. It might not take the entire 2 cups of stock. Add wine and let cook off. Once liquid has disappated then add cheese and stir. Remove from heat.  Sauté mushrooms and peas in separate skillet with butter until cooked to desired color. Mix with rice. 
Read more
Image
Mini Cheesecakes with Apple Caramel Sauce I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer. You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it. Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed. The cheese cakes should be cupcake size. 1cup graham cracker crumbs 3/4 cup macadamia n...
Read more