My hobby is trying authentic ethnic cuisines. This is my avenue to experience and appreciate other cultures. My passion is travelling. I visited Mexico in 2004 and I very easily fell in love with Mexican food. I must say: What a colorful culture! I observed vibrant hues in their art, fashion, and food. Mexican food is so flavorful. Similar to my native Pakistani food, Mexican food is prepared with a variety of peppers. My palate is accustomed to the heat of peppers. I love Jalapenos in particular. One of the beautiful thing about ethnic foods as a westerner, is the much broader inclusion of well-prepared, ripe, and fresh fruits, vegetables, beans, and legumes. Unfortunately, until a more healthful approach to plant-based ingredients is taken within the context of my own culture, I'll continue my forays into ethnic cooking! Here is my recipe of Black Beans good for burrito filling.
- 1 pound of Black Beans
- 2 large tomatoes
- 1 large tomatillo
- 2 tsp. Cayenne pepper
- 1tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Cumin
- 1 tsp. Coriander
- 1 tsp. minced Garlic
- 1 tsp. minced Ginger
- 3 Jalapeños pepper
- 1 Habanero pepper
- 1 Serrano pepper
- ½ a bunch of Cilantro
- 2 limes
- Soak the black beans overnight.
- Put the black beans into a pot with two cups of water and cook on low heat.
- Chop the tomatoes and tomatillo and add them to the beans. Add cayenne pepper, salt, cumin, coriander, ginger, and garlic.
- Cut jalapeños, habanero and Serrano peppers and put them in the pot. Allow it to cook for 35 minutes.
- Add chopped cilantro and let it simmer for another 10 minutes. (Adding cilantro toward the end prevents its texture from becoming soapy and retains the aroma.)
- Cut the limes and squeeze their fresh juice into the Black Beans. You may use these as a filling in a wheat flour tortilla and make a burrito.
*Image courtesy Flickr creative commons.