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Here is the recipe for my version of Mexican beans; these are great with tacos, burritos and so on.
This recipe will serve 4. You can always keep leftovers in the fridge for a day or so.
My Mexican Beans
1 tbsp of olive oil or canola oil
1 400g tin of cooked black beans / pinto beans – rinsed
½ tsp dried jalapeno flakes or ½ fresh jalapeno pepper
½ onion – chopped
1 clove garlic – chopped
Good pinch of cumin
Good pinch of chilli powder (ancho / mixed / or whatever is your preference)
Good pinch of cilantro/coriander or epzaote
Approx 100-150ml of stock or water (I use chicken but vegetarian will work just as well)
Pinch of cayenne pepper and salt to taste
Squeeze of lime to taste
1. Put a splash of oil in a pan over a low/medium heat and gently colour the onion, garlic and jalapeno for approx 5 minutes until soft.
2. Add the beans, cumin, chilli powder, cayenne pepper and salt. Cook for a few minutes stirring every now and then.
3. Add the stock or water and let it cook on a low heat for 10-15 minutes stirring every few minutes until most of the liquid has evaporated and the beans have gone soft.
4. Add the cilantro/coriander/epzaote and a good squeeze of lime. Then depending on how you like your beans you can mash them with a potato masher to give it a consistency of refried beans or you can keep them whole as they are. I always taste them at this point and add any extra salt / pepper/ chilli or lime if required.
These beans can be made in advance and re-heated, just add a bit of water if they have gone too clumpy.
If you like them spicy just add more chilli. If you are not a fan of spice then do not add dried jalapeno and use a mild chilli powder instead.