Quick and Delicious Black Beans

It was Cinco de Mayo, and because I'm a Texan and I love Mexican food, it's always an easy excuse for me to cook up something special on May 5th.

This year, rather than falling back to my Tex-Mex favorites, I got out a cookbook that is new to my shelves although it has been around as separate editions for years:The Essential Cuisines of Mexico

This edition is a compilation of some of her most popular dishes that she learned to cook from little abuelas from all over Mexico. This is the real deal, folks!

I made the Sanctuary Enchiladas and Mexican Rice. Most Tex-Mex lovers would recognize the rice as something familiar, but they would fight you tooth and nail about the enchiladas. First you simmer an ancho chile with some water, salt, and peppercorns. Then you blend it and use it to moisten your masa. After sitting to develop the flavor, you flatten out balls of masa dough into thicken than usual tortillas. Sprinkle crumbled queso fresco inside, fold over the sides to seal them up, then heat you comal or cast iron skillet. First you cook them dry for a couple of minutes per side, then you fry them for a few seconds in a thin layer of oil. Top with grated asadero cheese and minced onion and serve immediately. Warning: these things are addictive!!

Having this special meal, I wanted to do something a bit different than the traditional frijoles refritos, but it had to be quick and easy. So here's what I did, and it was awesome!

Quick and Delicious Black Beans

2 tablespoons unsalted butter
1small sweet onion, diced
1 can Goya black beans*
1 cup Guava nectar
1/4 cup fresh salsa with cilantro

In a medium pot, melt butter and sauté onions until they begin to brown. Add beans straight from the can. Add Guava nectar and salsa. Simmer over low heat for about 5 minutes. That's it!

I do feel strongly about using Goya black beans because they are so good and consistently cooked to the desired tenderness. If you've ever tried cooking black beans from a dried state, you know how tricky this can be.

Also, I used my Favorite Fresh Salsa, but you can get fresh salsa, not jarred, at most deli departments or produce departments. If there's not a good bit of cilantro in yours, add about a tablespoon of fresh minced cilantro to your beans. The cilantro really compliments the sweetness of the Guava nectar. The Guava nectar comes in 12 ounce cans in the Mexican foods section. Drink the rest, you'll love it! I keep it and other nectar in my pantry to jazz up iced tea, salsa, or use when cooking poultry. Be creative!

I know that I will be enjoying the recipes in Diana Kennedy's book. If you are intrigued by authentic Mexican cooking, it's a book that you will really enjoy. She is said to have done for Mexican cooking what Julia Child did for French cooking, and I agree.

Now if you'll excuse me, I have some extra queso fresco that needs my attention.

Cheesy. I know!

Keep lovin', and keep cookin'!