Wednesday, February 22, 2012

Black Beans (from dry)

Dry beans are not difficult to prepare, but they do take a while. Just choose a day when you will be home for a few hours and soak them ahead of time.
- Put 1 lb. dry beans in a big pot and cover with cold water (at least 2 inches higher than the beans)
- soak beans at least 4 hours (I do it overnight)
- drain off soak water and rinse beans gently with cold tap water
-cook beans (in pressure cooker or crockpot if you like)
cover by at least one inch cold water in big pot and about 2-3 T oil, bring to a slow boil, then cook on med-low until tender (about 90 min+, but stir a little and check every 10-15 min. after the first hour and stop when they are done to your liking, add a little more water if it looks too dry).
- you can drain off some water if they are extra soupy, but the liquid is good as a gravy with the beans as well.
-add seasonings AFTER cooking (per pound):
2-4 cloves crushed garlic
2 bay leaves
1 tsp. chili powder
1 T cumin
1/2-1 T salt
pepper to taste
[optional: cooked onions/peppers, chopped cilantro, etc.)
-simmer for a while with seasonings to allow flavors to mingle

- We usually eat this on cooked brown rice with tomatoes and peppers on top. You can also mash it and eat like refried beans in a burrito or spread on toasted bread.
- I always cook a lot extra, it is the same amount of work and these freeze great

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