Sunday, March 30, 2014

Canned Beans Mexican Style

Some of my early viewers have expressed interest on cooking Chiles Rellenos...BUT... they want to know how to cook canned beans (I cook them from scratch, which I will post later). Obviously in a contemporary world people don't have the time to be in the kitchen all day (somehow seems that I do) and they resource sometimes to some canned products. This is a very easy recipe to do and the final product will taste almost as good as the home made. Promise.

Si quieres la receta en español pica aquí

Canned Beans Mexican Style

Cooking Time: 20 Minutes   Makes 8 servings
1 Can of Black Canned Beans 540 g (I use Unico choose your favorite) 

4 Tbsp Canola Oil (you can use Olive oil)
1/2  Large Onion, sliced
1/2 Garlic Clove, sliced
- Rosemary  
1/2 Tsp Cumin
1 Tbsp of Salt OR personal seasoning (like a Knorr beef or veggie cube)

Cooking Instructions
1. Open the can (I have heard stories...)
2. In a medium size casserole we are going to sauté the sliced onions and the garlic until the onion becomes a bit translucent. You can add a bit of rosemary here.
3. Once the onion is translucent, lower the heat and add the beans. Stir to get an even mix with the onions and garlic. If you are not using the beans for a special dish, here you can add cooked chopped bacon -not dry bacon!-
4. Add the 1/2 Tsp of cumin and stir.

5. Add the seasoning cube here or the salt (I use seasoning)
6. Cover the casserole, lower the heat to simmer and let it cook for 20 minutes.
7. Now we are going to give the beans some texture: with a kitchen masher mash some of the beans so the clear bean liquid becomes a bit more dense. Stir until you get the texture.
8. Enjoy!

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