![]() You can also freeze them for up to 6 months without sacrificing taste or texture. Store the leftover Mexican black beans in an airtight container in the refrigerator for 3 to 4 days. You can also add a pinch of cayenne pepper, chile powder, or crushed red pepper. Turn up the heat – To make spicy Mexican black beans, add a diced jalapeno to the skillet with the chopped onions.Add chorizo – Cook about ½ cup of ground chorizo sausage in the skillet until browned, then add the onion and follow the recipe as written.Add corn – Try swapping one of the black bean cans with a can of Mexican-style, Southwest, or regular corn kernels.Switch up the beans – If you don’t have canned black beans, use canned pinto beans, kidney beans, red beans, or white beans instead.Head to my Instant Pot Black Beans recipe for step-by-step instructions or check out the slow cooker version. ![]() Using dried beans will be much easier if you have a pressure cooker or slow cooker. They must be soaked in water and cooked at a low simmer until tender before using them. Yes, you can use dried beans instead of canned beans. Sprinkle the chopped cilantro and cheese crumbles on top, then enjoy! Can you make these with dried black beans? Leave everything to cook, stirring often, until the mixture is warmed through.įinish with a squeeze of fresh lime juice and a pinch of salt and pepper. Now you can pour the rinsed black beans and water (or broth) into the skillet. Next, add the garlic and cumin and cook for another 30 seconds.
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