Mayan Black Beans with Habanero

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Black beans flavored with garlic, habanero chiles, onion and vinegar.  Beans are served with warmed tortillas, radish, white onion, lime and cilantro.
Recipe By: The Sonoran Grill, Mad Coyote Joe
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 16 oz black beans
    • 1 tablespoon white vinegar
    • 1 each habanero chile
    • 1 bulb garlic
    • 1/2 white onion
    • 8 c water
    • 1 tablespoon recado colorado
    • salt to taste
  • Serve with:
    • fresh corn tortillas, warmed
    • radish slices
    • white onion, chopped
    • lime slices
    • jalapeno, diced
    • cilantro, chopped


Remove any foreign material from the beans. Rinse well and soak overnight in a pan of salted water with the vinegar. Drain the water and rinse the beans well.
Roast the habanero, garlic and onion until dark brown. Remove the garlic peel.

Place beans, chili, garlic, onion, water, recado, and salt in a large heavy pan and bring to a low boil, reduce heat to low and simmer until beans are tender, about three hours.
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