Tag Archives: black beans

Shrimp and Black Bean Lettuce Wrap

Shrimp and Black Bean Lettuce Wrap

Perhaps it was a bad idea to choose a Lettuce Wrap as my first lettuce recipe. atfer all, in wraps, Lettuce is more of a delivery system rather than a key flavor factor. But this came out better than I expected and tasted quite good.

The initial recipe I based this recipe off of called for butter lettuce, but butter lettuce is a thin and flimsy leaf. You should pick a firmer lettuce (with decent length) for a better result.

  • Olive oil
  • 1 cup red onions, diced
  • 1 tsp chili pepper
  • 1/2 tsp powder ginger
  • 1 lb shrimp, shelled and cleaned
  • 1 15 oz can of black beans, rinsed and drained
  • 1 cup scallions, chopped
  • 1/4 cup cilantro
  • Lettuce leafs, chilled

Place a medium sized skillet over medium heat. Add 2 tablepsoons of oil, and bring up to heat. Add onions. Salt and pepper to taste. Cook until onions just start to turn translucent. You’ll want to have a little bit of texture in your onions.

At the same time, you will want to heat another skillet over medium heat, adding the oil, chili pepper and ginger. Once oil is up to temperature, add the shrimp and allow to cook. Saute until the shrimp is cooked.

Add 1/3rd of the black beans to your onions. Mix well, and mash beans with a spatula. Add the remaining beans, scallions and cilantro. Combine with cooked shrimp. Spoon into lettuce leaves and serve.

Serves 4

In one medium skillet, heat olive oil over medium heat. Add Chili pepper and ginger, and


Frijoles Negros Maneados

This recipe makes a great side dish, especially if the main course is along the lines of carne asada.

This recipe also proves beyond the shadow of a doubt that pork goes well with beans…ahh..ummm.. Okay, that’s hardly breaking news. It sounded more profound in my head than it did on the computer screen.

Heed my warning tho…this is a hot dish. It goes remarkably well with beer as a beverage choice. Okay, not so much of a warning as it is a tasty recommendation.

  • 2 tablespoons of shortening (or lard if it’s on hand)
  • 1 white onion, sliced
  • 1 Tablespoon salt
  • 8 oz. ground chorizo
  • 7 oz chipotle peppers
  • 4 cups black beans (2 14 oz. cans)
  • 1 Tablespoon corn meal
  • grated jack cheese (to top)

If your peppers are dried out, rehydrate them in water for 30 minutes.

Melt the shortening in a skillet (preferably a cast iron skillet if you have one handy). Add the onions and fry until nearly translucent. Salt.

Add the chorizo, and fry until brown. Add the peppers and beans, and mix in the corn meal to thicken the sauce. Simmer over medium heat fro 10 minutes, stirring regularly.

Serve with grated cheese and chopped scallions

Serves 6


IMBB 11.0: Beans: Huevos Motuleños

Talk about coincidence. This months topic for Is My Blog Burning happens to be beans, hosted by Cathy of My Little Kitchen…which also happens to be the ingredient I’m researching at the moment (for those new to my site, I generally focus on one ingredient for a series of recipes…I also, seperately, focus on a cuisine as well, but I digress).

So yes, this fit into my plans nicely, but the problem was finding a recipe that could be interesting enough to publish. Let’s face it, beans aren’t one of the more exciting foods out there.

To combat that, I decided to head to Mexico in order to find a recipe that interests me enough. I found it in one based off of a Rick Bayless recipe, found in his book Rick Bayless’s Mexican Kitchen. Called Motul-Style Eggs with Roasted Tomatoes and Black Beans, you can find this recipe throghout the Yucatan Peninsula.

Sauce:

  • 4 large tomatoes
  • 1/4 cup corn oil
  • 1 white onion, sliced
  • 2 habenero peppers, sliced in half
  • 3/4 teaspoon salt

The Rest:

  • 6 corn tortillas
  • 2 cups black beans
  • 6 oz. ham, sliced into strips
  • 1 1/3 cup of frozen peas
  • 1/2 cup crumbled queso fresco (feta cheese or other salted farmers cheese can do in a pinch
  • 6 eggs

Heat your broiler to 500 degrees. Roast the tomatoes on a baking sheet 4 inches from the broiler. Allow the tomatoes to become blistered and blackened, turning over once while cooking. This should take about 12 minutes, 6 minutes for each side of the tomato.

Remove from the oven and allow to cool. Peel the tomatoes and place in a blender. Puree.

In a medium sauce pan, heat the vegetable oil over a medium-high heat. Add the onions. Cook until a golden brown and slightly darkened on some of the onion slices. Add tomatoes and habaneros. Lower heat to medium-low and simmer for 15 minutes. Season with the salt and remove the peppers…I can’t emphasize how important it is to remove the peppers.

Keep sauce over low heat as you cook the rest of the meal.

Using a large skillet, heat up 1/2 cup of corn oil. Fry tortillas until crisp an you have what is essentially a tostada. Drain on paper towels and set aside.

In a small pan, warm the black beans over low heat. In a seperate pan, heat up strips of ham until browned. Add the peas and cook.

Using the large skillet that you used for the tostadas, fry your eggs. Cook the eggs long enough to solidify the whites, but the yolks remain somewhat runny.

Place the tostada on a plate and spoon a bit of beans on to the corn tortilla. Top with an egg, ensuring the yolks do not run. Drizzle the top of the eggs with the tomato-habanero sauce. Sprinkly the plate with ham, peas and cheese. Serve immediately.

Serves 6