Abundant in iron and calcium, this nutritionally rich entrée or side-dish contains 13 grams of protein and has 51 percent of the recommended daily allowance of fiber.

Perfect as a feature attraction or an accessory to a Mexican fiesta, the following bean recipe can be served with fajitas, tacos, enchiladas, chile rellanos and obviously rice.

15-ounces of black beans

16-ounces of Pinto beans

1/3-cup of filtered water

½ teaspoon of cumin

1 1/2-clove of garlic

½-Spanish onion (diced)

½ teaspoon of black pepper

2-pinches of kosher salt

1/8 Teaspoon of Spanish Paprika

¼ teaspoon of Mexican Oregano

Couple pinches of kosher

¼ teaspoon of red crushed pepper

¼ teaspoon cilantro

Pinch of cinnamon

Pinch of cocoa

Take a pre-soaked pan of black beans and pinto beans. Rinse off and transfer to another pan. (Optional: canned beans are okay: in example: Ms. Bush's makes a tasty brand of beans). With the exception of the diced onion, combine all the ingredients in the pan. 

Stir well, and then cover.

Simmer for 20-minutes, stir every seven minutes.

Then stir in the diced onions. Close the pan, and simmer for another 20 minutes.

Garnish with cheese, sour cream and salsa—or whatever you prefer.