If you’re like me, you’re going to want to add these Tex-Mex Black Beans to everything. I’ve used them in breakfast bowls with scrambled eggs, avocado, tomatoes, and salsa; to make vegetarian burritos, or even added to ground meat in a taco; as a quesadilla filler; and even as a topping for taco salad. Heck, I’ve been known to simply eat them straight out of the pan while they simmer through the afternoon–gotta make sure the spices are just right.
Tex-Mex Black Beans are a frequent part of my food prep on Sundays. I love how versatile they are, and they also freeze well if I don’t use them up within a few days. While I prepare the beans on the stove most of the time, you could also use your slow cooker. My slow cooker is just usually occupied with another dish. I really need to invest in a second slow cooker, just don’t really have the room to store it.
One important note: make sure to soak your dry beans overnight. Also, if you have multiple people eating your Tex-Mex Black Beans, you may want to think about doubling the recipe if you’re using it as part of your food prep for the week. I’m usually the only one eating most of them, so I simply prepare two cups at a time. I use about a half cup per serving, so I get four servings out of a batch.
The prep for Tex-Mex Black Beans is simple. Add the soaked black beans (drained and rinsed) to a large pot, and pour two cups chicken broth or vegetable broth over them. (You may need to add a little more broth through the cooking process; I usually add about another half cup in quarter cup increments. The liquid tends to cook off a bit before the beans are as soft as I like them.) Add two-thirds cup chopped onion, four cloves minced garlic, a quarter cup finely chopped fresh cilantro, cumin, chipotle powder, oregano, and chili powder. Give all the ingredients a good stir. I add a half teaspoon salt if I am using my homemade vegetable or chicken stock as I don’t salt the broth when I make it. If using store-bought stock, check the flavor before adding additional salt.
Heat the pot over medium heat for about forty-five minutes to bring to a low boil. Then, turn the pot to simmer and cover, stirring occasionally. Continue cooking for about three hours or until the beans reach the desired consistency. You will probably need to add a little more stock as the beans continue to cook and soak up the liquid.
Enjoy your Tex-Mex Black Beans inside a soft taco, over a taco salad, in a breakfast burrito bowl, or even as a side dish with carne asada. The possibilities are endless. Just do yourself a favor, and cook up a batch. You won’t be disappointed with the flavor or the versatility.