Black Beans
I always struggled to make perfect black beans, and then my friend from ArtBites (page 63) gave me this recipe, and now my black beans are just as good as my Borracho Beans (page 128)! Black beans are delicious refried (page 130). Black beans, unlike pinto beans, cook more evenly and fall apart less if you skip the soaking.
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Preparation
Step 1
Place the beans in a strainer. Pick through and discard any pebbles, debris, or shriveled beans. Rinse the beans well and drain.
Step 2
Place the beans in a Dutch oven or other heavy pot. Add the onion, garlic, oil, bouillon cube, cilantro, and 10 cups of water. Bring to a roaring boil over medium-high heat. Reduce the heat and simmer, partially covered, until the beans are tender, 1 1/2 to 2 hours. Stir the beans every 15 minutes or so to make sure that none are sticking to the bottom of the pot and that the water covers the beans enough to allow them to more or less float freely. Add additional water if necessary. Serve topped with queso fresco, if desired.
from aunt elsa’s kitchen
Step 3
Dried beans are a great pantry item because they have a long shelf life, but it comes with a caveat: The age of dried beans will affect how long they take to cook. Older beans generally take longer than more recently dried beans. It’s generally impossible to tell how old your beans are when you buy them, so be sure to allow for the extra half hour given in the cooking time range.
