Austin - Style Black Beans
There is something special about visiting the capital of Texas. Austin has an energy that can't really be explained but only felt. The music, the food, the history and the people all a part of what makes Austin a very memorable place to visit. Lisa Fain has really brought that Austin Style into her Black Bean recipe. There is nothing better than walking into the house or a restaurant to the smell of a pot of beans simmering on the stove.
The Smell Of These Bean's
Simmering On The Stove
Deep In The Heart Of Texas
Recipe 
Yield:
10
Austin Style Black Beans
The chipotle chilies and the cilantro give these black beans a very special flavor, that can often times be found on many a Tex-Mex plate.
Ingredients
- 1 pound dried black beans
- 1 tablespoon vegetable oil
- 1 medium yellow onion
- 1 carrot, diced
- 4 cloves garlic, minced
- 2 canned chipotle chiles in adobo, chopped
- 1/2 cup chopped cilantro, divided
- 1/2 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1/2 cup lime juice
- Salt, to taste
Instructions
- Rinse and sort through the beans, removing any stones and shriveled beans
- Place the beans in a large pot and cover with 1 inch of water. Bring to a boil and then cook for 15 minutes.
- Drain and rinse the beans in a colander in the sink.
- Return the empty pot to the stove and on medium-low heat, warm the vegetable oil. Add the onions and carrots to are translucent and the carrots are lighter, about 8 minutes.
- Add the garlic to the pot and cook for 30 more seconds.
- Return the beans to the pot, along with the chipotle chiles and 1/4 cup of cilantro. Cover with 2 inches of water, bring to a boil, and then turn the heat down to low and simmer uncovered for 1 1/2 hours.
- After 1 1/2 hours, add the remaining cilantro, cumin tomato paste, and lime juice. Taste and add salt. Cook uncovered for 30 more minutes or until beans are tender (the ultimate cooking time will depend on the freshness of your beans). When done, smash a few beans against the side of the pot with a spoon to thicken the broth, Stir the pot and serve.
Enjoy Your Beans !
The chipotle chiles and the cilantro give these black beans a very special flavor, that can often times be found on many a Tex-Mex plate. I am going to serve my black beans with another one of Lisa Fain's recipes.
Pork Taco's Dallas Gas Station Style
I am having so much fun with these great recipes. I sure am glad that you stopped by today to have Black Beans and Taco's with me, they are so delicious! It is always great spending time with you, come back to see me real soon!
Peace and Joy
Miz Helen
*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*
Older Post
You Texas gals really know how to cook...Yum! Chili, tacos, all my favorite things! Hope you have a fabulous weekend.
ReplyDeletePop over and say hi on my blog too, if you get a chance.
Ciao!
I can smell the beans cooking now. Thanks for sharing such a wonderful recipe. Visit us on Facebook, like us and help us get to 500 by October. Thanks so much.
ReplyDeleteThose look so good. Think I'd have to cut back on the spice a bit but they sure look good in that picture.
ReplyDeleteThat looks like a big bowlful of love to me, Miz Helen! And the pork tacos - yum! xo
ReplyDeleteI definitely think there's something cozy and welcoming about a pot of beans cooking on any stove, any where. These look wonderful, Miz Helen! =)
ReplyDeleteI may be biased, but I thank there's nuthin' better than Texas cookin'!
ReplyDeleteYour description of Austin, as well as my new-found affection for "The Homesick Texan" have me longing to pack up the car and take a long overdue road-trip to your state!
ReplyDeleteJenn/Rook No. 17
Isn't it great that we who did not live in USA can get to know more about people through their food.Great dish with black beans;)
ReplyDeleteA pot of beans on the stove always makes me happy. And, I agree. The aromas from these two recipes were heavenly. Everything looks terrific! Happy to be cooking with ya.
ReplyDeleteThose beans sound so good!
ReplyDeleteThese look absolutely delicious! Have a wonderful weekend, Candace
ReplyDeleteI have never been to Austin, but I here that many cities in Texas are great. You beens look wonderful.
ReplyDeleteI am never happier than when there is a big pot or slow cooker of beans cooking away. Yours look wonderful. Great job! ;-)
ReplyDeleteWow! These beans look great... I didn't try them first round, but I will be making them soon!
ReplyDeleteYum!
ReplyDeleteLove the look of those beans. Cilantro and lime, what a hit!
ReplyDeleteTexas our Texas so wonderful so great!
My daughters recently spent a couple of days at the capital helping in our state rep's office. They were able to go to the very top of the dome, a rare treat! : )
It was love at first bite with these beans!
ReplyDeleteI love how you plated them with the tortilla, lime and is that Pico de Gallo? (Looks good!)
Love to have a bowl of your yummy looking black beans! Looks delicious with the tortillas!
ReplyDeleteHave a lovely week, Miz Helen!
I love your pot of beans ooking away, yummy!1
ReplyDeletehappy to be cooking along with you!!
Miz Helen, thanks for sharing this with Cookbook Sundays! I have been reading this series and such great food.
ReplyDeleteYum... it's going to be cold here tomorrow, and I could use some of these! I love the Texan food you blog about!
ReplyDeleteMmmmm, we made the brisket from this recipe book a week ago...these fabulous looking beans would have been a perfect side!!
ReplyDeleteI love the sound of a pot of beans cookin' on the stove! Desicious.
ReplyDeleteWhat a great post with all your TEXAS style!
I need to check out the cookbook!
Yvonne
Yee-Ha!!! I keep seeing recipes from The Homesick Texan Cookbook & these REALLY have my mouth watering, Mz. Helen. Thanks for sharing them. I'm going to check out this cookbook, for sure.
ReplyDeletefondly,
Rett
I am not a bean eater, but my oldest would absolutely love this dish.
ReplyDeleteThank you so much for sharing it at Foodie Wednesday. Hope you can join us again this week.