Black Bean Tacos
Aug. 14th, 2010 11:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
apple_pathwaysThis picture shows a combination of three different recipes:
Frijoles Negros Cubanos: Cuban Black Beans; my version
Braised Swiss Chard with Caramelized Onions
Chipotle Salsa
Those last two recipes can be found in Rick Bayless's excellent book Mexican Everyday. I fell in love with the man on Top Chef Masters, and this book is a work of genius.
Since those recipes belong to him and not me, I won't be copying them down verbatim, but rather providing an overview of what goes into them. The recipe for Cuban Black Beans is my simple version of a classic dish. It's one of my absolute favorite recipes.
Frijoles Negros Cubanos: Cuban Black Beans, Amy Style
Dice the onion and start it cooking in the olive oil on medium heat; when it's half cooked, add the diced green pepper. When the onion is soft and translucent (about 8 minutes) and the pepper is tender, and the chili and the cumin (about 1-2 TBs, depending on how much you like cumin) to the pan and fry for about a minute to release the oils. Rinse the black beans, and add them to the pan; stir. Add enough broth/stock/water to the pan so it doesn't quite cover the bean mixture. Reduce heat and simmer the contents about ten minutes. You can mash the beans a little with a wooden spoon to release some of their starch; this well help the mixture thicken later. Add the chopped oregano, and bring the heat back up to medium and stir until the liquid thickens and reduces by about half. In the last minute of cooking, add the chopped cilantro and the lime juice. Salt to taste.
You can eat these as a taco, as I've shown, or over rice. They make a great side dish.
As for the braised chard and the salsa, for the full recipes, check out Rick Bayless's book.
The chard is from my garden, and it was SO yummy. Basically, you caramelize some onions then add the chopped chard and some chili flakes and braise it in liquid. They're awesome on their own in a taco, or paired with chicken, steak, or beans.
The chipotle salsa is made from tomatillos from my garden, chipotle peppers in adobo sauce, and garlic. The tomatillos and garlic are pan roasted before being combined with the smoky chipotles. Delicious!
Here's a pic of the chard:
And now, I am off to make tabouleh!
Frijoles Negros Cubanos: Cuban Black Beans; my version
Braised Swiss Chard with Caramelized Onions
Chipotle Salsa
Those last two recipes can be found in Rick Bayless's excellent book Mexican Everyday. I fell in love with the man on Top Chef Masters, and this book is a work of genius.
Since those recipes belong to him and not me, I won't be copying them down verbatim, but rather providing an overview of what goes into them. The recipe for Cuban Black Beans is my simple version of a classic dish. It's one of my absolute favorite recipes.
Frijoles Negros Cubanos: Cuban Black Beans, Amy Style
- One large onion
- One large or two small green peppers
- Red chili peppers (to your taste) or chili flakes
- Olive oil
- 2 cans black beans (preferably unsalted), or about 3 cups dried and soaked
- Vegetable broth, chicken stock, or water
- Cumin
- Oregano
- Cilantro
- Juice of one lime
Dice the onion and start it cooking in the olive oil on medium heat; when it's half cooked, add the diced green pepper. When the onion is soft and translucent (about 8 minutes) and the pepper is tender, and the chili and the cumin (about 1-2 TBs, depending on how much you like cumin) to the pan and fry for about a minute to release the oils. Rinse the black beans, and add them to the pan; stir. Add enough broth/stock/water to the pan so it doesn't quite cover the bean mixture. Reduce heat and simmer the contents about ten minutes. You can mash the beans a little with a wooden spoon to release some of their starch; this well help the mixture thicken later. Add the chopped oregano, and bring the heat back up to medium and stir until the liquid thickens and reduces by about half. In the last minute of cooking, add the chopped cilantro and the lime juice. Salt to taste.
You can eat these as a taco, as I've shown, or over rice. They make a great side dish.
As for the braised chard and the salsa, for the full recipes, check out Rick Bayless's book.
The chard is from my garden, and it was SO yummy. Basically, you caramelize some onions then add the chopped chard and some chili flakes and braise it in liquid. They're awesome on their own in a taco, or paired with chicken, steak, or beans.
The chipotle salsa is made from tomatillos from my garden, chipotle peppers in adobo sauce, and garlic. The tomatillos and garlic are pan roasted before being combined with the smoky chipotles. Delicious!
Here's a pic of the chard:
And now, I am off to make tabouleh!