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Easy Black Beans Recipe - Tomato Envy : Tomato Envy

Easy Black Beans Recipe

March 7, 2014 | By | 1 Reply More

black beans recipe

One of my favorite ways to spend an evening is in the kitchen. Mr. President will put on some music, mix me a vodka drink, and we’ll get cooking. When we cook together, we can talk about our day and share funny stories about the office. The best part is enjoying a meal that’s healthy and home-cooked, free of any processed ingredients. We aren’t big on watching TV at night and we don’t have any little ankle-biters running around who need help with homework or bathing before bedtime. Ours is a simple existence that’s unlike that of most people we know.

Even for us, there are an amazing number of days that lingering over time-consuming recipes and cleaning up tons of dishes just isn’t in the cards. Even when that’s the case, I’d rather eat at home than go out. I have a handful of recipes that use simple ingredients I’m likely to have in my pantry and don’t require a lot of active cooking time. This black beans recipe is one of my favorites. Not only is this recipe super-easy, but it’s also budget-friendly. If I’ve just splurged on nice seafood or grass-fed steaks, I’ll make this in the same week to balance things out.

black beans recipeThis black beans recipe, adapted from The Smitten Kitchen Cookbook, is versatile, too. I really love it served over a bed of cooked spaghetti squash, but you can try it over a bed of rice, quinoa, thick slices of garlic-rubbed toasts, or polenta. Use leftovers as a filling for quesadillas or tacos topped with dry, crumbly cheese like queso blanco or cojita. You’ll make your co-workers green with envy if you enjoy the fragrant leftovers at your desk.

Ingredients (Serves 4-6)

1/2 medium red onion, finely diced

2 Tbsp. freshly squeezed lime juice

1 pound dried black beans (I prefer Rancho Gordo), soaked overnight in water deep enough to cover them by several inches

1 large onion, finely chopped

3 garlic cloves, minced

black beans recipe1 Tbsp. ground cumin

1/2 tsp. dried oregano

2 tsp. smoked paprika

1 dried chile

2 Tbsp. tomato paste

2 tsp. kosher salt

9-10 cups liquid (I use a combination of bean soaking liquid and vegetable stock)

1 Tbsp. sherry vinegar

lime wedges, avocado, queso blanco or cojita cheese, and fresh chopped cilantro for serving (all optional)

Step one:

1/2 medium red onion, finely diced

2 Tbsp. freshly squeezed lime juice

Combine onion and lime juice in a small bowl. Cover and refrigerate until it’s time to serve the beans.

Step two:

black beans recipe1 pound dried black beans

1 large onion, finely chopped

3 garlic cloves, minced

1 Tbsp. ground cumin

1/2 tsp. dried oregano

2 tsp. smoked paprika

1 dried chile

2 Tbsp. tomato paste

2 tsp. kosher salt

9-10 cups liquid

Drain the soaked beans but don’t discard the soaking liquid-it’s full of wonderful bean-y flavor. Put the beans, all seasonings, chile, tomato paste, and salt into a large stockpot. Combine your bean soaking liquid with enough stock to make 9-10 cups and pour it into the pot with the beans. Stir and bring to a boil, then reduce to simmer and cook uncovered for 3-4 hours or until the beans are tender. If the beans seem a little to watery, continue cooking until the liquid has reduced and the mixture is at your desired consistency.

Don’t forget the beer-this black beans recipe is perfect with a cold one!

Step three:

1 Tbsp. sherry vinegar

lime wedges, avocado, and cilantro for serving (all optional)

Once the beans are cooked, stir in the sherry vinegar.

Serve the beans topped with your lime-pickled red onions and any other toppings of your choice.

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Category: Food, General, Main Dishes, Recipes, Winter

Comments (1)

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  1. What a good idea to put the beans over spaghetti squash instead of rice for a change. Thanks for the tip!

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