Black Velvet Beans
From shandy 14 years ago
- 180 to make
- Serves 6
The black beans are slow cooked on the stove for 2-3 hours. They do not require much attention, so relax and enjoy the aroma. NOTE: Beans have a reputation for producing a certain subsequent anti-social behavior. Read more Epazote is a distinctively flavored herb that counteracts that tendency. It grows easily in the garden or in a pot. Epazote is not necessary for the success of this recipe, but it will definitely contribute to your reputation as a thoughtful host or hostess. See less
Ingredients
- 1/2 pound dried black beans, sorted to remove any small stones, and rinsed in water shopping list
- 1 small white onion, coarsely chopped (about 1/2 cup) shopping list
- 2 cloves garlic, peeled and smashed shopping list
- 1 large sprig fresh epazote or 1 1/2 t. dried (optional) shopping list
- 1 tablespoon fresh thyme or 1 t. dried shopping list
- 1 serrano chile, stem removed or 1/2 t. dried cayenne shopping list
- water to cover shopping list
- 1/2 t. salt to taste after cooking shopping list
- 1 T. balsamic vinegar shopping list
- sour cream to garnish shopping list
How to make it
- Place all ingredients except salt, vinegar and sour cream in a large saucepan. Cover the beans with cold water to 1 inch over the top. Discard any beans that float.
- Bring to a boil and immediately turn the heat down to a simmer. Place the lid on the pot so that it's slightly askew, allowing some steam to escape. Cook for 2-3 hours until the beans are tender. The time varies considerably depending on how dry or old the beans are. Add boiling water as necessary to keep the beans covered.
- Drain the beans, reserving a cup of the liquid bean juice. Pour the beans and liquid into the blender, add salt and balsamic vinegar and puree until smooth. Serve with a swirl of sour cream as a garnish.
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