Black Beans
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.25 cups
Black Bean (about 1/2 pound)2.5 cups
Water1
Bay Leaf2 tbsps
Extra-Virgin Olive Oil1 medium
Onion (chopped)10 cloves
Garlic (minced)2 tsps
Ground Cumin2 tsps
Oregano (dried)1 tsp
Ground Coriander2 tsps
Kosher Salt1 small
Yellow Onion (chopped)1 tsp
Annatto Seed (ground)1.5 cups
Grain Rice (long-)Directions:
1
Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil
2
Set aside, covered, for 1 hour
3
Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours
4
Heat the oil in a medium skillet over medium-high heat
5
Add the onion and peppers and cook, stirring, until soft, about 5 minutes
6
Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more
7
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
8
If the beans seem too thick, adjust the consistency with a little bit of water
9
Stir in the vinegar, season with the salt, cayenne, and pepper to taste
10
Serve with the yellow rice if desired
11
Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat
12
Add the onion, pepper, and annatto and cook, stirring, until somewhat soft, about 2 minutes
13
Add the rice and cook, stirring, until toasted, about 2 minutes more
14
Add water, salt, and bay leaf and bring to a boil
15
Wrap the lid tightly with a kitchen towel
16
Cover the rice, lower the heat to a simmer, and cook for 20 minutes
17
Remove the rice from the heat and set aside, covered, for 10 minutes
18
Remove the lid and fluff the rice with a fork