Black Beans

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  • Level: Intermediate
  • Total: 3 hr 35 min
  • Prep: 20 min
  • Cook: 3 hr 15 min
  • Yield: about 4 side dish servings
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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

  1. Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
  2. Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours. 
  3. 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. 
  4. 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:

  1. 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.
  2. Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.

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