Mexican Black Beans
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.
Prep Time
Cook Time
Yield
Ingredients
Instructions
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.