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Black beans

  • Preparation Time20 mins
  • Cooking Time195 mins
  • Serves4
  • DifficultyMedium

For the Black beans

1 1/4 cups black beans (about 225g )
3L water
1 bay leaf
2 tbsp extra-virgin olive oil
1 medium onion, chopped
1 green pepper, stemmed, seeded and chopped
10 cloves garlic, minced
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground coriander
1 tbsp red wine vinegar, plus more for the table
For the Black beans:

1) Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.

2) Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.

3) Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.

4) If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve with the yellow rice if desired.

For the yellow rice:

1) Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more.

2) Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, and cook for 20 minutes.

3) Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.

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