Black Bean Delight!

Black Bean Delight: Food really  is quite amazing. And culture around food is fascinating. Our recent trip to Yucatan this November rejuvenated my love of food…most specifically Yucatecan food.

 I am anything but a foody. When asked the question: Would you rather watch an amazing sunset or eat a delicious meal?” I will always hands-down choose to watch a sunset. This is somewhat intriguing to me since I have a fast metabolism and when I don’t eat I literally stop functioning. Some people very close to me even might say I get nasty and short and illogical. I would have to agree with them (him).
But today, I really want to share the gratitude I have for black beans. Yes, that’s right, that’s what I said. Black beans. The more you eat, the more you toot. Those ones.
Why black beans, you might ask?
Black Bean Delight

Clockwise from the upper left: Black beans with onions, Mexican scrambled eggs, corn tortilla with white Mexican cheese.

 

While in Yucatan, we ate black beans at almost every meal. Generally they are mashed – served thicker with breakfast, and thinned out for dipping chips for the starter of lunch and dinner. (Yes, there is a story where I had 12 meals in a row with only black beans, eggs and tortillas and had major digestive issues…I was living with a Guatemalan family at the time. That’s another story completely!)
Black beans are delicious, easy, a protein + fiber and a healthy carb.
When I eat black beans at home in the United States, I generally eat them for a special weekend breakfast, like I did this morning. Start by Sauteing onions and garlic, then dump in the beans with at least half of their own juices. Cook while stirring and smashing along the way. To add some complexity, I like to add chili powder, paprika, and turmeric. If you want to start with the dried beans, here’s a great recipe from the New York Times.
If you haven’t had black beans lately, grab a can or a bag and enjoy the delightful legume!
Carol Chapman
 

Hi, I’m Carol Chapman. I first traveled to Yucatan to find images of my Atlantis past life memories in Mayan ruins. I’ve continued to visit this wonderful land and it’s amazing people because I love the place.

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Carol Chapman - December 3, 2012

Thanks for the black beans recipe. I’m going to try them like that. Whenever I’ve eaten black beans in Yucatan, they taste so much better than refried beans here.

I’m wondering about your photograph. I know the black beans are in the upper left. And that’s a flour tortilla underneath. But what is that white stuff? And what the heck is that yellow stuff?

Is this a photo you took while you were in Yucatan? In other words, is this a dish you received in a restaurant while you were traveling there or is it something you put together in the U.S.?

I guess I’m especially wondering about the white stuff, which I think must be cheese. If it is, I’ve only seen that kind of cheese in the Yucatan. Can you get it here?

Reply
    admin - December 4, 2012

    Hi There,
    Thanks so much for your comment. Black beans, scrambled eggs and tortilla is what you see in the photos. The white in the photos is actually goat’s cheese, although you can find a soft, Queso Fresco (or fresh cheese – which is common table cheese) in much of Mexico and other countries of Latin America.
    This photos is actually taken right in my own home. It was a post-trip celebration of Yucatecan food.
    It really depends on what area you live in as to whether you can find queso fresco near you. I would look in your cheese section of your supermarket, and obviously if you have a supermercado Latino, I would check there too. If all else fails, or if you want to delve into cheese making, I found this great recipe on a post from TheKitchn.

    Reply

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