Perfect Black Beans

Part of my weekend routine includes the Food Network. This morning was no exception. Thank goodness I tuned in. I was looking for something new to make for dinner since the family was staying home, glued to the TV for the Semi-Annual General Conference of the the Church of Jesus Christ of Latter Day Saints.

I braised a Boston Butt and complemented it with these:

black beans

  • 1/2 pound dried black beans
  • 1 medium onion, roughly chopped
  • 3 fresh garlic cloves, pressed
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • Pinch red pepper flakes
  • 2 teaspoons sugar
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper
  • Chopped scallions, for garnish

The night before**, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.

** Since this recipe did not come to me in time to soak overnight, I used the speed soak method:
Rinse beans in warm water. Put in a medium pot and cover with enough water to cover beans plus about an inch. Bring beans and water to a boil. Continue to boil for about 2 minutes. Remove from heat, cover and let soak for at least one hour. Rinse the beans and continue as directed in the recipe.

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