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Savory Black Beans

Western.Chefs's picture
Ingredients
  Dry black beans 16 Ounce (1 Package)
  Water 1 Cup (16 tbs)
  Salt pork 1⁄2 Pound, diced
  Onion 1 Medium, diced
  Stalk celery 1 Medium, diced
  Salt 1 3⁄4 Teaspoon
  Red pepper 1⁄4 Teaspoon, crushed
Directions

1. Rinse beans with running cold water and discard any stones or shriveled beans. In 5-quart Dutch oven over high heat, heat beans and 8 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse beans; set aside.
2. In same Dutch oven, over medium heat, cook salt pork until lightly browned. Add onion and celery, and cook, stirring occasionally, until vegetables are tender.
3. Return beans to Dutch oven; add salt, crushed red pepper, and 5 1/2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring occasionally, until beans are tender.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Bean

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