Austin and basic black beans
Now that SXSW is over and my non-Texan friends who attended the conference are back on the East Coast, all I hear from them is, “Where can I get a breakfast taco?” or “Who has the best queso?”
Austin food is addictive, isn’t it?
One of the things I love the most about Texas is its size. Because it spans across several geographical, topographical and climatic zones, naturally there are going to be variations in what people eat in each area. While I would say that the trinity of Texan food—Southern dishes, barbecue, and Tex-Mex—is the same throughout the state, how each region within the state interprets these cuisines differs.
Take Austin and Tex-Mex. After spending years in the Dallas area and Houston, I was already aware that differences could exist between the two Texan cities’ cuisines, so I wasn’t that surprised when I arrived in Austin to see that it, too, did things just a bit differently than other places in the state.
The first thing I noticed was migas. I’ve written about migas before—Austin’s signature breakfast dish of scrambled eggs with cheese, chips and peppers. Every place in Austin serves migas, yet when you leave Austin you rarely see them, if at all.
Black beans are another Austin Tex-Mex distinction. It was in Austin that I first saw black beans served in queso. It was also the first time I saw them served alongside tacos or enchiladas, instead of the more typical refried pinto beans.
This isn’t to say that you can’t find refried pinto beans in Austin, because there are many fine, fine examples of this noble dish. But, I found that Austin’s Tex-Mex could be a little quirky and so black beans would be on offer more often than I’d see them in Houston-style Tex-Mex or Dallas-style Tex-Mex.
I wasn’t a stranger to black beans. My mom fed me all sorts of beans when I was growing up in Houston and black beans graced our table probably once a week. But there was something about black beans that made me feel they were more upscale. Perhaps it was the color of the bean (black is always stylish!) or perhaps it was its more diminutive size, but I adored black beans just as much as my beloved pintos.
I know I’ve written a lot about beans lately—and if you’re not a bean eater, I apologize. I reckon you could say it’s the grim economy that has me returning to beans so frequently—they are, after all, such a healthy, inexpensive protein.
But as beans have been a staple of my diet my whole life, I also just really enjoy cooking and eating them. And since they’re what I had for dinner last night, I thought I’d share them with you.
This is my basic black bean recipe. It takes little effort and has a rich smoky flavor that comes from chipotles instead of the usual ham hocks or bacon. And, of course, if you don’t want black beans on their own, they are also good in black bean chili, corn and black bean salsa, black-bean pasta, and black-bean enfrijoladas.
Basic black beans
Ingredients
- 1 pound dried black beans
- 1 carrot, diced
- 1 onion, diced
- 1 tablespoon canola oil
- 4 cloves garlic, minced
- 4 chipotles chiles in adobo, chopped
- 1 tablespoon epazote or 2 sprigs fresh
- 1/2 cup chopped cilantro
- 1/2 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1/4 cup freshly squeezed lime juice
- 6 cups water
- 2 cups chicken or vegetable broth
- Salt
Instructions
- Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for 1 hour.
- Drain the soaked beans.
- In the pot you’re going to cook the beans, sauté the onions and carrots in your preferred fat for 10 minutes and then add the garlic for 1 minute. Add the beans, chipotles, epazote and half the cilantro.
- Cover beans with water and chicken broth, bring to a boil, and then reduce heat to low (liquid may still be moving and all the ingredients may still be jumping around the pot, just not as vigorously as when the heat is high. That’s fine.). Stir occasionally.
- After 1 1/2 hours, add the cumin, tomato paste, lime juice, salt, and remaining cilantro and cook for 30 more minutes or until beans are tender. At this point, smash a few against the side of the pot with a spoon to thicken the broth a bit, stir the pot and serve.
You guys in DC should be able to get decent Mexican groceries if you aren't averse to going into the Kensington area, near Takoma Park and a couple of other 'hoods in Prince Georges. Manassas is another good area in VA for tiendas. Look for a chain called Americana.
When I moved up to Richmond over 20 years ago, I had to go to DC & the 'burbs to find stuff to make decent comida. Now Richmond has decent tiendas..
And I keep wanting to go to a place called La Gringada on the Bawlmer/DC Turnpike just past Beltsville, but I'm usually trying to get to Bawlmer on time.
Had black bean soup for lunch, but would really have liked some of THAT! You’ve been tagged. Please visit The Food of Love for details. Your blog is awesome.
Diane—Yep, bacon grease is key! And you’re very welcome, I’m glad you’re enjoying the recipes.
Kasey—Sadly, I wasn’t at SXSW this year, so I did not attend the food panel.
TStas—Thanks!
Laura—I love the term Aus-Mex!
Jumper—What a fascinating observation!
JO—I’m sorry to hear their foreign foods in NE—it’s not that far from the West. They don’t know what they’re missing.
Bratique Helene—Good to know. I have a friend who lives in Lakewood so I’ll have to swing by next time I’m in town.
Rhillian—See, I’m learning via the comments (and revealing just how long it’s been since I lived in Texas) that migas are now everywhere. Cool!
DeceiverofMen—Yep, that’s what I’m hearing!
Chelseachip—Love it when that happens!
Janna—Yay! Migas are now everywhere!
Wading Thru—I don’t know what you’re talking about, last time I checked the chicken-fried post was still here. Hmmmmm…
Lunettes—I love Hyde Park, such an eclectic and beautiful neighborhood.
Jeb—Aren’t they?
Jesse—You sound like me!
CrTx—It’s queso with black beans and avocado slices sold at Magnolia Cafe.
John’s—Sounds creamy and decadent. I’ll have to try it sometime.
Marcie M—You’re very welcome!
Tommy—What’s up with the Toronto city gov’t not giving a taco truck a license to serve? That’s a shame.
Grovite—Ah, the care package—a must if you’re a homesick Texan.
Ginger in Virginia—Cisco’s is definitely renown for its migas.
Giff—Enjoy!
TwobarkingDogs—Not really, it’s a pretty unique taste. But if you can’t get your hands on it I wouldn’t worry too much; the beans flavor won’t suffer without it.
Surburban Housefra—Yep, those are my proteins of choice these days, too.
Annie—You must go! You can use canola, it will be fine.
Ranchand—Thanks for the tipe!
LeeLee—There sure are a lot of you in DC. I would have thought with the last administration that the Tex-Mex situation would have improved.
On my edge sun—That’s high praise—thanks!
Marc—Thanks and it was good to see you there, even if we didn’t have a chance to talk.
TBSamsel—Thanks for the tips!
Arlene—Thanks for the tag!
These look fabulous. I am bean obsessed and these are getting made pronto. Most “basic” bean recipes I have seen are too basic–I love beans, but to me they are a blank canvas that needs paint, they need flavor. The chipotle and lime juice esp look terrific. Thanks for sharing.
I second John on Curra’s and the avocado margarita… they basically throw in a few avocado slices to the frozen margarita that gives it a nice mellow flavor that complements the tangy lime so well. I was really hesitant to try it, but the bartender told me if I didn’t like it, he’d get me something else on the house…well, that is one bet I am glad I lost and you will too!
As a native Austinite (I remember trick or treating on Bergstrom Air Force Base, now the airport), I’m glad you wrote up something on our unique cuisine! Hooray for black beans! And I know your post was about black beans and everyone keeps posting on Mag mud, but don’t forget the Kerbey Queso either!