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Sunday, January 8, 2012

Slow Cooked Mexican Black Beans


Contrary to popular belief, the best Mexican or South American cuisine does not come out of a sachet! Have you heard of Black Turtle beans? They are a mainstay of Mexican and South American Cuisine yet rarely feature in recipes or restaurants offering up such fare. 

Or so it seems here in Australia where it took me several weeks to find some of these beans, dried or canned, for use in the kitchen. I eventually found them in a secluded little supermarket, on the bottom rack of a dusty shelf.

However, the long wait and the long preparation of these beans is genuinely worth it and will add an authenticity to your South American Cuisine that sachets of flavour can’t possibly hope to offer you – Mexican cuisine isn’t all Taco’s!


What Will I Need?

1 cup Black Beans, uncooked
2 Tomatoes, diced
2 cloves Garlic, minced
1 tsp Chili, ground
1 tsp Cumin, ground
1 cup Chicken or Vegetable Stock
1 cup Water

What Now?

1.         Pop your uncooked, dried beans into an airtight container and add enough water to sufficiently cover. Pop the lid onto the container and then leave in the fridge overnight or at least 8 hours.

2.         Once the beans have soaked, rinse them under some running water and then decant into your slow cooker.

3.         Add to the bean the tomatoes, garlic, chilli, cumin, stock and water, and cover with a lid.

4.         Cook for at least 6 hours on high, stirring every hour or so. Add a small amount of water, if necessary.

5.         Serve up to your family or friends as part of a Mexican feast!