Spicy Black Beans
This recipe guides you through cooking dried black beans into a tender, flavourful dish. The beans are simmered with onion, jalapeño, garlic, and a bay leaf until perfectly soft. The result is a hearty and spicy side, seasoned simply with salt and pepper. It's a straightforward process that yields a versatile and satisfying result.
Ingredients
- 2 cups dried black beans, picked over, soaked overnight
- 3 tablespoons extra virgin olive oil
- 1/2 medium onion, diced
- 1 jalapeno pepper, chopped
- 2 garlic cloves, chopped
- 1 bay leaf
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground black pepper
Method
- Place the dried black beans in a large pot and cover them with water, ensuring the water level is about 2 inches above the beans. Leave them to soak overnight. Once soaked, drain the beans and set them aside.
- Using the same pot, warm the olive oil. Cook the diced onion, chopped jalapeño, chopped garlic, and bay leaf until they start to become tender, which should take roughly 5 minutes. Add the drained beans back to the pot and pour in enough water to cover them by approximately 1 inch. Bring the contents to a boil, then lower the heat. Cover the pot and let it simmer for 1 to 1 1/2 hours, or until the beans are tender. Take out and discard the bay leaf. Finally, taste the beans and add the kosher salt and fresh ground black pepper to season.
Nutrition (per serving)
Sodium875200 mg
Recipe details
CategoryBlack Beans
AuthorSLTowne
