Oaxacan Beans Recipes

"The nutritious broth that remains after cooking black beans makes a flavorful, rich broth for cooking rice. The Mexicans have been doing this for a long time. Adapted from Deborah Madison's Vegetarian Cooking for Everyone."

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Ingredients: cilantro, long grain brown rice...

"Jalapeños and lime complement each other perfectly in this spicy Mexican classic. This recipe is from vegcooking.com I'm not really big on the meat replacement products so sometimes I leave it out or substitute portabello mushrooms or something similiar to that. *For a spicier soup, use 2 peppers and 1/4 cup hot sauce ."

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Ingredients: cilantro, corn tortillas...

"Fijoles de Olla simply means pot beans.This recipe uses ingredients more commonly used in the south of Mexico. A delicious and comforting blend of old world and Mexican ingredients. The flavors seem to meld together in a very balanced and satisfying way. It goes great as a side or by itself or in tortillas. I used pinto beans but you can use any..."

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Ingredients: ancho chilies, cumin, epazote...

"Adapted from Saveur. This very traditional mesoamerican sauce shows the influence of Oaxaca's location on the southern coast of Mexico. Serve this sauce over baked or fried chicken. Ingredient notes: There's really no substitute for epazote, so if you can't find it, just omit it. If Mexican anise is not available, asian star anise can be substituted...."

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Ingredients: epazote, dried arbol chiles...

"Clayudas are a Oaxacan dish similar to pizza. Tortillas are slathered with a spicy black bean purée, baked, then sprinkled with various toppings."

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Ingredients: ground cumin, chipotle chiles in adobo...

"I currently live in Arizona and I have a brother in law who is from Mexico and taught me a very good and easy way to make authentic refried beans. These are my favorite! I can't stand canned refried beans. I hope you enjoy!"

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Ingredients: cumin, dried pinto beans...

"Despite its creamy taste, this simply prepared soup is surprisingly low in fat. A cantina cook might well make up a batch from the previous day’s leftover beans. It is the perfect antidote to a blustery day, and the fresh, sharp garnish contrasts nicely with the natural richness of the beans."

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Ingredients: fresh ground black pepper, salt & freshly ground black pepper...

"Take 2 cans of ordinary, bland refried beans and give them some extra flavor! My kids love it fixed this way!"

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Ingredients: ground cumin, refried beans...

"Save time in the preparation of this popular Mexican dip by cooking the beans one day ahead. Let them cool to room temperature, then cover and chill them overnight."

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Ingredients: pepper, ground cumin...

"This recipe is the first portion of making Frijoles Charros Rapidos (Quick Cowboy Beans)Recipe #221894. This is my version of cooking Pinto Beans. To Soak or Not: Mexican cooks don’t soak beans because they know that throwing out the soaking liquid isn’t good. It doesn’t do much to make them more digestible and it makes the beans turn out pale..."

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Ingredients: dried beans, pork fat...

"This is the second portion of making the Quick Cowboy Beans. The first portion, Frijoles de la Olla Tradicional Recipe # 222108 explains the Mexican way of cooking Pinto Beans. This is a quick version of the beans that are typically served in taquerias. They can be as smokey, spicy as you want, super satisfying version of the plain Jane brothy beans."

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Ingredients: cilantro, diced tomatoes with juice...