West Texas black beans with green chiles
When I first moved to Austin in my early 20s, one thing that struck me about the Tex-Mex on offer there was the prevalence of black beans. While the standard bean to accompany a plate of cheesy enchiladas or a skillet of sizzling fajitas is traditionally a pinto bean, in Austin, it was those tiny dark beans, either soupy or refried, which adorned many plates.
Inspired by this, I later created an homage with my recipe for ------------------------------------------------------ Thank you for reading! This is a premium post available to subscribers only. While most of the site is open to all, if you'd like access to this and other terrific premium content, please consider purchasing a subscription, which starts as low as $25 a year. Each subscription helps support Homesick Texan and keep it running. (Here are some frequently asked questions about the subscriptions.) Thank you for your consideration! If you're already a subscriber, login below to read this post:
