Skip to Content

Austin-Style Black Beans {The Homesick Texan Cookbook Spotlight & Cook-Off}

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Sharing is caring!

IMG_2960 (Large)

A few weeks ago I received an email from the lovely Heather of girlichef. She wanted to know if I would be interested in participating in Cookbook Spotlight and Cook-Off for the upcoming cookbook, The Homesick Texan by Lisa Fain.  I jumped at the chance! Not only do I love her blog but I really need to work on my Tex-Mex cooking. I have about zero skill in that area!

The Homesick Texan Cookbook Spotlight and Cook-Off Banner

The first recipe I tried from the book was the Austin-Style Black Beans.  I’m a huge bean fan. They have to be one of my favorite foods.  Plus I was sucked in when I saw all the deliciousness that went into these beans – chipotle chiles in adobo, cilantro, lime…yes please!

The beans simmered away and my mouth started to water. I could not wait to give these babies a try! I actually ate a big bowl just for dinner…that’s how delicious they were! I loved the subtle spice the chipotle chiles gave the beans.  It took them from good to great.

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*


IMG_2957 (Large)


Austin-Styple Black Beans

Yield: 1 pot beans

Prep Time: 10 minutes

Cook Time: 2 hours 25 minutes

Total Time: 2 hours 35 minutes


1 lb. dried black beans
1 tablespoon vegetable oil
1 medium yellow onion - diced
1 carrot - diced
4 cloves garlic - minced
2 canned chipotle chiles in adobo - chopped
1/2 cup cilantro - divided
1/2 teaspoon ground cumin
1 tablespoon tomato paste
1/4 cup lime juice
salt, to taste


Rinse and sort through beans, discarding any stones or shriveled beans.

Place beans in a large pot and cover with 1" of water. Bring to a boil and cook for 15 minutes.

Drain and rinse the beans in a colander in the sink.

Return the empty pot to the stove and on medium-low heat, warm the vegetable oil. Add onions and carrots to pot and cook until onions are translucent, stirring occasionally, 8 minutes. Add garlic and cook another 30 seconds.

Return beans to the pot along with the chipotles and half of the cilantro. Cover with 2" water, bring to a boil, then turn heat down to low and simmer uncovered for 1½ hours.

Add remaining cilantro, cumin, tomato paste, and lime juice. Season to taste with salt. Cook uncovered for another 30 minutes, or until beans are tender all the way through (will vary depending on the freshness of your beans). When done, smash a few beans against the side of the pot with a spoon to thicken, if you wish. Stir and serve.

This book was offered to me for free by Hyperion but all opinions are my own.
Roasted Garlic Tomato Sauce by Nutmeg Nanny
Roasted Garlic Tomato Sauce
Yogurt Apple Maple Parfait by Nutmeg Nanny
Apple Maple Parfait

Southern Style Pinto Beans | Nutmeg Nanny

Friday 24th of April 2015

[…] for more recipes using beans? Try my Austin style black beans, smothered burritos or my bbq bacon calico […]

Pork Tacos, Dallas Gas Station Style | Salmon at Seven

Friday 20th of February 2015

[…] Life – Fudge Ripple – Creative Kitchen – Cooking for My Peace of Mind – Nutmeg Nanny – La Cocina de Leslie (#2) – My Year on the Grill – Rook no. 17 – A Platter […]

The Homesick Texan Cookbook Review | Nutmeg Nanny

Friday 23rd of September 2011

[...] one we indulged in Austin-Style Black Beans.  I loved dipping tortilla chips into the beans or spreading it out on fresh flour [...]


Tuesday 6th of September 2011

We love black beans in our family, and these Tex-Mex beans sound right up our alley. Must try these soon!

Denise @ Creative Kitchen

Tuesday 6th of September 2011

Your beans turned out fabulous!! This cook-off is so much fun, isn't it? I'm SO loving it!! :)