Creamy Black Beans
This is a versatile black bean recipe you can use for multiple purposes, or they are great on their own.
Dovetailing Tip: Use the black beans you have been smoking overnight.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | dried black beans, rinsed and picked over |
| 3 tablespoons | extra-virgin olive oil |
| 1 | medium onion, chopped |
| 4 cloves | garlic, chopped |
| 1 | jalapeno pepper, halved and seeded |
| 2 teaspoons | ground cumin |
| 2 teaspoons | dried oregano, preferably mexican |
| kosher salt | |
| queso fresco and fresh cilantro, for topping (optional) |
Directions:
Soak the beans in a pot of water overnight. Drain.
Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.
Photograph by Con Poulos
Source: foodnetwork.com
