Cinco de Beans-oh

Anybody who tells you Cinco de Mayo is a celebration of Mexico’s independence from Spain has had one too many margaritas. The truth is Mexico won that battle in 1810. Cinco de Mayo actually commemorates Mexico’s defeat of the French in the Franco-Mexican War at The Battle of Puebla in 1862. While we understand that they celebrate the holiday bigtime in the state of Puebla, it’s a relatively minor holiday in the rest of Mexico. Here in United States, though, Cinco de Mayo has become a huge celebration of Mexican culture. In New Orleans, of course, we’re always looking for a good excuse for a party. These refried beans made with Blue Runner Creole Style Black Beans are delicioso--and they only take 25 minutes. Get cookin’ so you can get dippin’. Serves 4-6.


 1 tbsp extra-virgin olive oil
 ½ cup finely chopped yellow or white onion (about 1/2 small onion)
 2 cloves garlic, pressed or minced
 ½ tsp chili powder
 ¼ tsp ground cumin
 2 cans Blue Runner Creole Cream Style Black Beans, rinsed and drained
 ½ cup water
 2 tbsp chopped fresh cilantro
 1 tbsp lime juice (about 1/2 medium lime), to taste



In a medium saucepan, warm the olive oil over medium heat until simmering. Add the onions and salt. Stir occasionally for about 5 to 8 minutes, until the onions are soft and translucent.


Add the garlic, chili powder and cumin. Stir for about 30 seconds. Pour in the drained beans and water and stir. Cover and cook for 5 minutes.


Reduce your heat to low and use a potato masher or a fork to mash up half of the beans, until you reach the consistency you desire. Continue cooking the beans uncovered for 3 more minutes, stirring frequently.


Remove from the heat and stir in the cilantro and lime juice to taste. If the beans seem a little dry, splash in a tiny bit of water and stir. Keep beans covered until serving time.

You May Also Like:

Blue Runner’s Crawfish Fusilli FestEvery year at Jazz Fest in New Orleans there’s a long line waiting for Crawfish Monica from Kajun Kettle Foods. This legendary dish was invented by Chef Pierre Hilzim and named for his wife Monica Davidson. Blue Runner’s Crawfish Fusilli Fest was inspired by Hilzim’s recipe, which remains a closely guarded secret. If you’re having a crawfish boil, keep peeling after you’re full and make this recipe yourself. Blast some WWOZ while you cook to make it feel like you’re at the Fair Grounds. Serves 4-6.
JambalayaWho invented jambalaya? Who cares? All we know is Blue Runner reinvented it with this convenient – and delicious – Creole Jambalaya Base. That means, less chopping and more enjoying. Works for us!
Tuna Steak and White BeansIf we were a tuna, we’d want to end up on a bed of Blue Runner White Beans. Don’t let the length of this recipe put you off. It’s easier than it looks on paper and, one bite, and you’ll be so glad you went for it.