Try pairing these Mexican black beans with my Creamy Green Chile Chicken Enchiladas!ĭON’T FORGET TO VISIT THE OTHER FREAKY FRIDAY RECIPES!Īn Affair from the Heart – Deconstructed Guacamole SaladĪ Kitchen Hoor’s Adventures – Homemade Strawberry Frozen Yogurt PopsiclesĪunt Bee’s Recipes – P.F.Easy Mexican Black Beans made from scratch using Instant Pot or stovetop pressure cooker. Then add salt and pepper to taste, and garnish with freshly crumbled Cotija and chopped cilantro. Remove the beans from heat, stir in the cilantro, and add the juice from 1/2 of a lime. I normally rinse my black beans, but I liked the look of the soupy texture from Julie’s recipe, so I decided to give it a try using the liquid with the beans. Stir to combine, bring to a simmer, and cook it for about 10 minutes. I like to use bacon grease for the flavor, but you could also use vegetable oil. Then add the black beans (including the liquid), green chiles, cumin, chili powder, and cayenne. Keeping in the spirit of how I generally cook, I chose an easy recipe.įirst, sauté the chopped onion, garlic, and jalapeno in a little bacon grease until it softens, about 1-2 minutes. But I love looking at her bread recipes and wishing someone would make them for me! MEXICAN BLACK BEANS RECIPE For the most part, I find baking a little daunting because you can’t just play around with a recipe. To be completely honest, I did not contemplate making any of them for my Freaky Friday post. If you like to bake, Julie has the most amazing collection of bread recipes that I have ever seen. Since we’re talking Mexican food, you might like to try a couple others from her recipe stash, like the Ultimate Spicy Tacos Al Pastor recipe or perhaps this Homemade Jalapeno Tortilla recipe! I can’t help myself…I adapt pretty much every recipe that I make. Of course I had to adapt it slightly, because that’s how I roll. I chose her Quick and Easy Black Bean recipe. This time around I had a chance to make a recipe from my friend Julie at Hostess at Heart. In case you’re not familiar with our Freaky Friday posts, a group of us each make a recipe from the blog assigned to us and we keep it a secret until our posts go live. Of course with everything going on now, I completely forgot about Freaky Friday, and then all of a sudden it was upon us.īut I managed to get my recipe made in spite of it all! The health club wasn’t even in the picture at that point. When my friend Michaela and I were discussing the date for our summer Freaky Friday, the only thing that I was trying to plan around was a trip to Bermuda to celebrate my husband’s 50th birthday and our 25th wedding anniversary, which is coming up here shortly. But don’t worry, I’ll find a way to balance the two! The health club needs a lot of TLC, so my energy has been there. Right now I’m struggling to find a balance between my blog and this new business. I’m handling marketing and social media, promotional materials, and of course anything else that needs to get done. There’s a lot of energy - and a lot of joy - in the building.Īll of our husbands own their own businesses, so the wives have each taken on an area at the health club. It was closed for two months (and it closed badly) before we were able to make the purchase, so we started at ground zero. But it’s one of those places that has always had a true community, and people have been coming back. We’ve been working nonstop, first to get it ready, and now to build it back up. My husband and I, along with two other couples, purchased a local health club that recently closed. I’ve been missing in action lately, but it’s not without good reason. Easy and delicious, these restaurant quality Mexican black beans take almost no time to make!
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