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.

Reviews & Comments 3

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    " It was good "
    jo_jo_ba ate it and said...
    This was INSANELY yummy - I soaked the beans overnight and cooked them for about 2 hours (I might crock-pot it next time), then added the onion, garlic, and thyme. I used a dried ancho pepper and some fresh oregano instead of the serrano and epazote. Even though my food processor left the beans a bit chunkier than "velvet" I kind of liked it that way - and I LOVED the balsamic edge too. Good work, high 5!
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  • asmith 12 years ago
    That is interesting about the epazote, I've never heard of it, thanks! Baking soda in beans also helps with that.
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  • mamalou 12 years ago
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  • windy1950 12 years ago
    Well shoot!! I thought if they were Black Velvet Beans, they would have Black Velvet in them??? teehee
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