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.
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!
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!