Soups Tex-Mex

West Texas black beans with green chiles

West Texas black beans with green chiles | Homesick Texan

When I first moved to Austin in my early 20s, one thing that struck me about the Tex-Mex on offer there was the prevalence of black beans. While the standard bean to accompany a plate of cheesy enchiladas or a skillet of sizzling fajitas is traditionally a pinto bean, in Austin, it was those tiny dark beans, either soupy or refried, which adorned many plates.

Inspired by this, I later created an . . .

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