Mexican Black Beans
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6 Servings
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- Difficulty Level Intermediate
This was ok, but not great. I served it over quinoa once and then over rice for the rest of the leftovers. I liked it with rice better. I’ve definitely had much more flavorful black beans than this. I could taste a hint of the mexican flair, but not much. It wouldn’t be a bad side dish, but we ate it for a meal.
It definitely took me longer to cook the beans than the 1 hour and 30 minutes listed, more like 2 hours. I would say hold out for a better recipe, since beans take forever to make!
Sutton Rated: 3.5
Angie Rated: 3
Source of original recipe: http://pamelasalzman.com/mexican-black-beans/#sthash.ddlMsSse.dpuf
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Ingredients
- 1 pound dried black beans (aka turtle beans), picked over for stones or foreign objects, and rinsed
- 1 (2- to 3-inch) piece kombu**(optional)
- 2-3 Tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 jalapeno chile, minced (take the seeds out if you want to cut the heat)
- 1 Tablespoon sea salt or kosher salt
- 1 Tablespoon chopped cilantro
- Fresh lime juice (optional)
Instructions
- 1. Place the beans and the kombu in a large glass bowl or pot. Add enough cold water to cover the beans by at least 3 inches. Let stand overnight or at least 6 hours. (If the weather is warm, put the beans in the refrigerator to soak.)
- 2. Drain and rinse the beans, reserving the kombu. Place the beans and kombu in a large, heavy pot with enough water to cover by 3 inches. Bring to a boil over high heat, skimming the foam that rises to the top. Lower the heat to low and simmer gently, covered, for 1 hour.
- 3. Heat the oil in a large, heavy-bottomed skillet over medium heat. Add the onion and garlic and sauté gently until tender, about 10 minutes. You can cover the skillet with a lid to soften the onions and garlic without allowing them to brown. Add the jalapeno and cook 1 minute, until tender.
- 4. Remove the kombu from the beans and discard. Add the sautéed onion mixture, sea salt and cilantro to the beans and simmer uncovered for 30 minutes, or until very tender.
- 5. Drain the beans and reserve 2 cups of cooking liquid. Pour 1 cup of liquid back into the beans and mash the beans with the back of a spoon until you have the desired consistency. Add more liquid, if necessary. Taste for seasoning and squeeze some fresh lime juice on top, if desired. Serve over rice.
- Servings : 6
- Ready in : 140
- Course : Main Course, Side
- Ingredient : Legumes
Instructions
- 1. Place the beans and the kombu in a large glass bowl or pot. Add enough cold water to cover the beans by at least 3 inches. Let stand overnight or at least 6 hours. (If the weather is warm, put the beans in the refrigerator to soak.)
- 2. Drain and rinse the beans, reserving the kombu. Place the beans and kombu in a large, heavy pot with enough water to cover by 3 inches. Bring to a boil over high heat, skimming the foam that rises to the top. Lower the heat to low and simmer gently, covered, for 1 hour.
- 3. Heat the oil in a large, heavy-bottomed skillet over medium heat. Add the onion and garlic and sauté gently until tender, about 10 minutes. You can cover the skillet with a lid to soften the onions and garlic without allowing them to brown. Add the jalapeno and cook 1 minute, until tender.
- 4. Remove the kombu from the beans and discard. Add the sautéed onion mixture, sea salt and cilantro to the beans and simmer uncovered for 30 minutes, or until very tender.
- 5. Drain the beans and reserve 2 cups of cooking liquid. Pour 1 cup of liquid back into the beans and mash the beans with the back of a spoon until you have the desired consistency. Add more liquid, if necessary. Taste for seasoning and squeeze some fresh lime juice on top, if desired. Serve over rice.
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