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Level: Easy

Prep Time:

20 minutes (not counting cooking time)

Region:

Mexico
V&V Products Used:
Queso Fresco Queso Fresco » Queso Rancherito® Queso *Rancherito® »
Supremo® Sour Cream Supremo® Sour Cream » Rancherito® Sour Cream *Rancherito® Sour Cream »

Slow Cooked Beans

This recipe is from
V&V Supremo®
Servings: 6

 

Black beans are great to use here, but pintos, red, pink, or almost any bean would work just fine. The type of bean used varies according to region in Mexico, with the black variety being most popular towards the South and the Yucatan. A bowl of these beans might seem somewhat humble, but protein-packed dishes like this one have sustained Mexico throughout history, and the applications for this “building-block” recipe are infinite.

 

Ingredients


 

1 lb dry black beans

 

1 small onion, peeled, whole

 

2 cloves of garlic peeled, whole

 

¼ cup chopped fresh epazote

 

 salt to taste

 

8.8 oz. pkg. V&V SUPREMO® QUESO FRESCO or V&V SUPREMO® QUESO *RANCHERITO®, crumbled

 

1 cup V&V SUPREMO® CREMA SUPREMO® or V&V SUPREMO® CREMA *RANCHERITO® sour cream

 

 

 

Preparation

 

  1. Place the beans on a cookie sheet. Discard rocks and other debris. Transfer beans to colander and rinse well
  2. Place beans in large pot with 12 cups of water, onion, and garlic. Place pot on high heat until water boils, turn heat to low and add epazote.
  3. Cook beans for approximately 2 ½ hours, or until beans are very tender. Add salt, and continue cooking for 2 minutes. Remove onion.

 

 

SERVING: Ladle the beans with their broth into bowls and top with cheese and sour cream. Add chopped onions, cilantro and green chile if desired.

 

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