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.
LisaisCooking–Thank you!
Chris–I see the question has been answered already, but Mag Mud is awesome!
Rapunzel210–I did not know that!
Noble Pig–You should definitely go to Austin. You would love it!
Deanna–You’re welcome–I love Austin food, too!
CraftyCanadian–You need to do what I do when I visit Texas, I eat about 6 meals a day to get it all in!
Kelly–It is indeed a good eating town
Kate–I haven’t been to SA in a loooooong time, but definitely plan on going next time I’m back in Texas.
Melissa–Isn’t it a fabulous combination? And pairing it with Texas rice is a definite must!
Sara–You’re very welcome!
Helene–You need to go!
Lady Jane–I corresponded with the owner a while back, I should ask her.
Idyll Hands–That’s the question I ask myself as well–hence this blog!
Radish–On 8th and 20th (I believe) there’s a Korean on the east side of the street that has a mini-Mexican cafe inside. They have chilaquiles, which are NOT the same thing, but are will suffice.
Anon–Glad I made you laugh! And grits and black beans? I’m SO there!
Bratique Helene–Is Zuzu still around? That was some good fast food.
Olivia–Very interesting, I did not know that.
Lorijo–I’m a big fan of black bean soup.
Lynda–Canned ones are good in a pinch, but they have so little flavor.
Skye–That is so true.
Anon–I’ve been corrected!
Texas Deb–Thanks for this! Good to know.
Kineslaw–You definitely don’t see Mexican martinis in Manhattan.
Anon–Love Juan in a Million!
Anon–Thanks for stopping by and I’m glad I’m keeping my fellow Texans happy.
Emily–Thanks!
TBSamsel–Ah, so it’s a population issue–that makes sense.
Anon–What a great sensory memory–the smell of Mexican food in downtown San Antonio. Thanks for sharing!
John–Yep, that sounds like the way to do it. And avocado margarita? Do tell!
Bye Photos–Yes! You must eat breakfast tacos every day! And you’re very welcome.
Chris–Hope it works out for you.
Rooth–See, obviously I’ve lived outside of Texas for too long.
Jocelyn–Another town outside Austin with migas. Sounds like they are now a state-wide staple.
Anon–When in Rome, indeed. Ha!
Sandi–Yep, that makes you an Austininian!
I’m making refried beans and cheese enchiladas tomorrow and came to your blog to see where I was going wrong with my refried beans. Bacon grease! I didn’t know that! I lived my first 32 years in SA and this Texan (now living in NC) misses her Mexican food and chicken fried steak the most! I made your chicken fried steak recipe, btw, and it was soooo good! Tip: put plastic wrap over the steak when pounding it out unless you really just want the whole experience! I really appreciate this blog. The food pictures, recipes and Texas stories really take me back. Thank you!
I definitely enjoyed my first trip to Austin–and all of that BBQ! Did you attend any of the interactive panels? I loved the food panel with Kalyn and Cathy…
Helluva job… You’ve cornered the homesick Texan market, and you’ve done it well. Keep up the good work!
As a seriously homesick Austinite, you hit the nail on the head. Austin’s tex-mex is like no other. My husband and I affectionately refer to it as aus-mex. Now if only someone out here in California could replicate it.