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Black Beans

Beef.Chef's picture
Ingredients
  Ground cumin 1 Teaspoon
  Ground coriander seeds 1 Teaspoon
  Ground oregano 1 Teaspoon, dried
  Ground marjoram 1 Teaspoon, dried
  Dried black beans 2 Cup (32 tbs), picked through and rinsed
  Onion 1 , finely diced
  Garlic 3 Clove (15 gm), minced
  Serrano chilies 2 , seeded and minced
  Bay leaves 2
  Tomato puree 1 Cup (16 tbs)
  Salt 1 Tablespoon
Directions

MAKING
1. In a dry, heavy skillet, toast cumin, coriander, oregano, and marjoram and toast over low heat for about 1 minute until fragrant; stir frequently and do not scorch.
2. In a large saucepan, transfer the toasted cumin mixture and add beans, onion, garlic, serranos, bay leaves, and tomato puree.
3. Add water, enough to cover the beans by 2 to 3 inches.
4. Heat the beans mixture over medium heat and bring it to a boil.
5. Reduce the heat to low and simmer for about 2 hours until the beans are just tender.
6. If the water is drying out, add more water to keep the beans covered while cooking.
7. Season with salt.
8. Add barbecue sauce, stir and continue cooking for about 10 minutes until almost all the liquid is absorbed.

SERVING
9. Serve over a bed of rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Cook Time: 
145 Minutes
Servings: 
4

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