Mexican Black Beans are fit for the dinner party. The spiced beans are paired with toasted chopped pecans and dressed with a garlic-olive oil-red wine vinegar dressing. We've matched it with Lobster Tacos and Fried Polenta in the Mexican dinner party menus but this is a versatile black beans recipe, suitable for many occasions, many menus.
Pictured: Black Bean
A hot side dish or vegetarian entree.
2 (15-ounce) cans cooked black beans, with liquid
1 cup finely chopped onions
1/4 teaspoon ground cloves
1 cup coarsely chopped pecans, lightly toasted
the chopped pecans by heating them for a few minutes in a dry skillet
over medium-low heat, stirring often, until they are slightly crisp.
2 teaspoons minced fresh garlic
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/4 teaspoon ground allspice
Salt and pepper to taste
Chopped fresh cilantro
Combine the beans (with liquid), onions and cloves in a medium saucepan. Simmer until the mixture is hot and the onions are tender, about 15 or 20 minutes. Drain any excess liquid.
Meanwhile, whisk all the
dressing ingredients together. When the beans are ready, stir in the
toasted pecans and the dressing and serve. Garnish each serving with a
dollop of sour cream and a little chopped cilantro.
The Black Beans recipe serves 8 to 12 as a side dish. It will serve 4 or more as a vegetarian entree. It is rather rich and goes a long way.
Very similar to the hot black bean recipe above but with the addition of corn kernels and red bell pepper. Omit the sour cream, though, and mix the fresh cilantro into the salad.
Skip the first step of cooking the black beans, onions and cloves. (Your canned black beans should already be cooked.) Instead, rinse the black beans and drain them thoroughly.
Transfer to a serving bowl, adding the onions, ground cloves, and toasted pecans as well as 1/2 cup corn kernels, 1/4 cup chopped red bell pepper, and 1/4 cup chopped fresh cilantro. Pour the dressing over the salad, toss and refrigerate until you're ready to serve.