Tacos With Black Beans and Chard
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound black beans, soaked for 4 to 6 hours or overnight in 2 quarts water
- 1onion, chopped
- 4garlic cloves, minced
- Salt to taste
- 1bunch cilantro, roughly chopped
- ½pound Swiss chard, stemmed, washed and roughly chopped
- 12 to 16corn tortillas
- Fresh or bottled salsa
- 2 to 3ounces queso fresco, crumbled
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Preparation
- Step 1
Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil. Skim away foam and add the onion and half the garlic. Reduce the heat, cover and simmer 1 hour. Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.
- Step 2
Add the Swiss chard, cover and simmer 10 minutes. The chard should be tender but still have some bright color. Stir in the remaining cilantro, taste and adjust salt.
- Step 3
Warm the tortillas. Top with a generous spoonful of beans with chard, a spoonful of crumbled queso fresco, and salsa if desired.
- Advance preparation: Make the beans through Step 1 a day ahead for best results. Bring back to a simmer and proceed with Step 2. The beans will keep in the refrigerator for 3 or 4 days.
Private Notes
Comments
I cheated and used two cans of low salt black beans (undrained), which meant I could simmer the beans for about half the total time as well. Added ground, roasted cumin. Simmered for only 5 minutes after adding the chard. Everyone around the table loved this!
I really liked this; loved the chard, but definitely add spices to the beans. For a small batch based on 1c dry beans, I used 2 cloves of garlic, a whole medium onion, half a jalapeño, and two bay leaves in the first hour of cooking. Then added salt, freshly-ground cumin (at least a tbsp), smoked paprika, and a tiny shot of fish sauce to fill out the umami during the last 1/2 hour of cooking. Agree with others that cooking the cilantro doesn’t do anything useful; use it fresh as a topping.
Another Martha Rose winner! A half bunch of rainbow chard and one can of black beans happily and expediently fed our family of three (two adults, one baby)! Seriously, dinner was ready in about 15 minutes, sauteing the chard was the longest step. Another shortcut was a spoonful of high end taco seasoning. We showered the tacos with some local cotija and gave each a small dollop of a quick guacamole from two sad, wrinkly avocados. We enjoyed it outside on a hot day with cold sparkling IPA!
Any suggestions on if or how to add Kombu to this recipe?
I really liked this; loved the chard, but definitely add spices to the beans. For a small batch based on 1c dry beans, I used 2 cloves of garlic, a whole medium onion, half a jalapeño, and two bay leaves in the first hour of cooking. Then added salt, freshly-ground cumin (at least a tbsp), smoked paprika, and a tiny shot of fish sauce to fill out the umami during the last 1/2 hour of cooking. Agree with others that cooking the cilantro doesn’t do anything useful; use it fresh as a topping.
Should have read the notes for some tips on adding more flavor. I agree with others that this was pretty bland without a heap of salsa and some cheese.
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