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
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.
- 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
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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By Kofematt
Roswell, GA
on August 16, 2011
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This has become a new staple in our house. I'll never buy canned black beans again! And the rice recipe that goes with it is excellent. I usually add a bit of chipotle chili powder. I also soak the beans over night and do the first phase of the cooking in a slow cooker at medium heat before adding the beans into the dutch oven with the onion mixture. That softens the beans right up. Other than that, I don't touch a thing. Great recipe!
By teriedpsyc
Santa Clarita, CA
on August 15, 2011
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The best ever black beans!
By heyallis@aol.com
Tucson, AZ
on January 17, 2011
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Faabulous recipe for Black Beans. I tried with White Beans but it just wasn't the same. One of my Son's rated the Black Beans as the best side dish in years.
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