Mexican Black Beans
|Prep time||1 hour, 30 minutes|
|Cooking time||30 minutes|
|Total 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.
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.