Mexican Black Beans

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Prep time: 1 1/2 hoursCooking time: 30 minutesTotal time: 2 hours


Delicious black bean dish that goes well with rice or tortillas and optional toppings including: grated cheese, pico de gallo (chopped tomato, onion, jalapeno, cilantro), avocado, etc.


2 cups
dried black turtle beans
3 tablespoons
olive oil
onions, diced
3 cloves
garlic, minced
bell pepper, diced
1 teaspoon
bay leaf
4 teaspoons
cumin, ground
1 teaspoon
chili powder
1/2 teaspoon
tomatoes, medium
piece kombu
jalapeƱo pepper (diced)


Soak black turtle beans in 3x the amount of water overnight, or for 8 hours. (Or do a quick-soak: Bring beans and 3x the amount of water to a boil, turn off haet, and soak, covered, for 1-2 hours) Rinse beans and place in a large pot with 3x the amount of fresh water and a 1-inch pice of kombu sea vegetable (optional). Bring to a boil and cook, partially covered, for 1 hour or until beans are tender.

In a large, heavy-bottomed pot, hear olive oil. Add onions, garlic, and pepper, and saute about 2 minutes. Add salt, bay leaf, and spices and saute until onions and peppers are softened, about 5 more minutes. Add tomatoes and saute until softened, about 5 minutes.

Strain beans and add to pot. Cook about 2 minutes, stirring. Remove bay leaf and blend until somewhat chuncky with an immersion blender, or in a blender (when cool enough to pour).

If too "soupy." cook down a few minutes. Leftovers can also be thinned with vegetable stock for soup.

Serve with rice or tortillas.