Black Beans

Total Time:
3 hr 35 min
Prep:
20 min
Cook:
3 hr 15 min

Yield:
about 4 side dish servings
Level:
Intermediate

Ingredients
  • 1 1/4 cups black beans (about 1/2 pound)
  • 12 cups water
  • 1 bay leaf
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, stemmed, seeded and chopped
  • 10 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 tablespoons red wine vinegar, plus more for the table
  • 1 tablespoon kosher salt
  • Pinch of cayenne pepper
  • Freshly ground black pepper
  • Serving suggestion: YELLOW RICE, recipe follows
  • Yellow Rice
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1 teaspoon ground annatto seed
  • 1 1/2 cups long-grain rice
  • 2 1/2 cups water
  • 2 teaspoons kosher salt
  • 1 bay leaf
Directions

Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.

Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.

Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.

If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve with the yellow rice if desired.

Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, and cook for 20 minutes.

Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.

Copyright 2001 Television Food Network, G.P. All rights reserved


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