|Title:||Everyday Black Beans|
|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 lb. dried black beans
Pinch baking soda
3 large yellow onions
6 to 8 garlic cloves
1/2 bunch cilantro
1 1/2 T olive oil
1 large green bell pepper- cored and chopped
2 T cumin seeds
1 T sweet paprika
|Directions:||Soak the beans overnight in plenty of water with a pinch of baking soda in it. In the morning, drain them, rinse them and put them in a pot with enough water to cover them by 2 inches, 1 peeled onion, 2 or 3 peeled garlic cloves, and a small handful of cilantro. Simmer the beans gently until they are tender, an hour or two, or however long it takes- beans vary tremendously in cooking time, depending on age. Add a little water if needed to keep them covered, and stir in about a teaspoon of salt toward the end of the cooking time. Remove and discard the onion, garlic cloves and cilantro.
Chop the remaining onions and garlic and saute them in the olive oil in a large non-stick pan until they are limp. Add the chopped bell pepper and continue cooking, stirring often, until all the vegetables are beginning to color.
Meanwhile, lightly toast the cumin in a small pan, then quickly crush it in a mortar. Chop about 2 T cilantro leaves. Add the cumin and paprika to the vegetables, then stir in the beans with their remaining liquid, the chopped cilantro, and a little more salt to your taste. Simmer the beans with the vegetables and spices until the liquid has thickened a bit and you like the consistency.
These beans make a perfect taco, they taste great with rice, put them cold or lukewarm on salads, or puree with a little broth and they instantly become a delicious soup.
|Makes:||5 1/2 cups|