Texas Mier Black Beans Recipe
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Contributor: |
Contributor: Denise Sypesteyn (in honor of Wilson Van Dyke)
Added: Tuesday, April 29, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups dried black beans
1 onion, coarsely chopped
3 cloves garlic, pressed
½ cup beer (optional)
3 cups chicken broth
Water as necessary
¼ cup orange juice
1 tbsp fresh limejuice
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili powder, or more to taste
2 leaves of Epazote (if available)
salt to taste
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Directions: |
Directions:Add chicken broth, beer and enough water to cover the beans by 2 inches. Add Epazote, if you can find any. Bring to a boil, then reduce heat to low and simmer for about and hour and a half, until tender.
Remove 2 cups of the black beans and place in a blender with lime juice, orange juice, cumin, coriander, chili powder and enough salt to pull out all the flavors. Puree the mixture and return to the pot of black beans.
In many Tex Mex restaurants you will find them “refried”, which simply requires that you take the pureed beans and cook down slowly in a skillet with a little oil, until they begin to stick and dry out slightly. I like to add a little pressed garlic juice to the oil first. |
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Number Of
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Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
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Personal
Notes: My great grandfather, Wilson Van Dyke, was a Texas Ranger, and participated in the famous "Black Bean Episode" in the Mier Expedition in 1842. He was captured and held captive alongside Samuel Walker and Bigfoot Wallace and others, who were sentenced to death. Santa Anna decided to spare some of the men by holding a lottery. Blindfolded, the men were to pick a bean from a pot filled with both black and white beans. If they chose the white bean they lived. He did, and because of him our family lineage continued and I am a "Daughter of the Republic". This recipe is dedicate to him!
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