Sure, you can get a can of black beans for about a dollar, but where’s the fun in that?
Making a pot of black beans has been on my to-do list for some time, and I finally ran a line through that item last week.
Beans are one of those things that, like soup, were so intimidating to me until I finally tried making and then realized I was being ridiculous. They’re pretty foolproof, and the results are delicious. We had some of the beans in tacos and i froze the rest. I'll put some in the enchiladas I'm making this week.
1 pound dry black beans, picked through, rinsed and drained
8 cups water
1 teaspoon olive oil
1 jalapeno, seeded and diced small
1 medium yellow onion
3 cloves garlic, minced
2 teaspoons cumin
Salt, to taste
Heat olive oil in large pot over medium-high heat. Add onion, garlic and jalapeno. Sauté, stirring occasionally, for a couple minutes, until aromatic. Stir in cumin and sauté for another minute. Add water and beans, increase to high heat, and bring to a boil. Reduce heat and simmer, covered, until beans are tender. This process took me about two hours. Season with salt.
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