Of all the amazing foods that we ate on our trip to Cabo, I think that the black beans were my favorite. Well, and the margaritas, but I said FOOD! I knew that when we got back home I would work on recreating them. I’m not sure what they do to get their striking black color—mine always end up looking a little purple—but the taste is pretty spot on to what I remember.
^^^ We ate at this restaurant 3 different times in our week long vacation. It was SO good!
I’ve made these several times since we’ve been home, and each time David says “Whoa mom! These taste just like the ones we had in Mexico!” High praise from my resident 5 year old taste tester.
These whip up in under 30 minutes—perfect for a weeknight dinner! Taco Tuesday anyone? Some nights we keep it simple with these beans, rice, tortillas and avocados. Other nights we go all out with fajita style veggies! Just a week ago I used them as the filling for my enchiladas! They’re even great as a dip with tortilla chips—I’ll be packing these in lunch boxes for picnics once the weather warms up!
Give these a try—you’re going to love them! Be sure to take a picture, post it on Instagram, and tag it with #frieddandelions!
Don’t forget to save your Aquafaba (bean liquid) from the beans! You can use it to make:
Perfect Brownies
Maple Dinner Rolls
S’Mores Chip Cookies
Carrot Muffin Cakes
…and more!
Frijoles de Cabo—Cabo Black Beans, serves 6
2 cans black beans, drained (or 3 cups of home prepared black beans)
2 c veggie stock (I make mine with Better than Boullion No Chicken, which contributes to the yummy taste, but you can try your favorite brand)
1/2 t cumin
1 t dried onion powder
2 bay leaves
2 cloves garlic, minced, or 1/2 t dried garlic powder
1/2 t vegan worcestershire (I like Annie’s brand)
Place all ingredients in a small pot. Bring to a boil, then lower to a simmer until most of the water is absorbed, about 20 minutes. Mash with a spoon or potato masher, discarding the bay leaves.
Enjoy—see, I told you they were easy!
[…] favorite foods. I like them. A lot. Like, we have them at least once a week. I like them in tacos, in soup, heck, I even use black bean aquafaba in brownies. Black beans are good stuff. One of […]