Texan and Mexican cuisines are blended together to make very popular dishes in Texas as well as the rest of the US and Canada!
Makes 12 cups (2400 g)
3 Tbs. (45 ml) grapeseed, peanut, or olive oil
2 large organic chopped onions
6 larger chopped cloves of garlic
1 large jalapeño, seeds removed and finely chopped
10 cans low-sodium, organic black beans, rinsed
2 1/2 cups (500 g) low-sodium organic vegetable stock/broth
1 Tbs. (15 g) organic lime zest
optional: (dairy-free) cheese, organic (dairy-free) yogurt, cilantro or parsley
1. In a large pot or Dutch oven, heat the oil over medium-high.
2. Add the onions, cook and stir until softened, about 6 minutes.
3. Add the garlic and jalapeños, cook, stir until fragrant, about a minute.
4. Stir in the beans, stock, some black pepper and bring to a boil.
5. cover, reduce the heat to medium-low and simmer until the flavors meld, about 10 minutes.
6. Remove form the heat and stir in the lime zest.
7. Let it cool before storing.
(a) Add any optional ingredients.
8. To freeze leftovers:
(a) Place portion beans and liquid into freezer bags.
(b) Freeze up to a month.
(c) Use the different portions in other dishes*: salad, add chicken, in burgers, with soup, in tacos, mash as an appetizer dip, or as side dish.
*Try "Black Bean, Papaya, and Goat Cheese Tacos": http://veggiefernandezs.blogspot.com/2017/09/black-bean-papaya-and-goat-cheese-tacos.html
*Try "Black Bean, Papaya, and Goat Cheese Tacos": http://veggiefernandezs.blogspot.com/2017/09/black-bean-papaya-and-goat-cheese-tacos.html
Example of Tex-Mex ingredients:
