Recipe

Basic Spicy Black Beans Recipe


Basic Spicy Black Beans Recipe Murph / All my dishes
2 years, 8 months ago
Based on a Deborah Madison recipe. Requires a few very short spurts of attention, mostly just boiling. Serve over rice, in burritos, atop baked potato or sweet potato, with eggs, etc. "Spicy" for midwestern tastes, not for Texan. (Hint: amt of pe... More
Prep:15m Cook:150m Servings:6

Murph

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Ingredients
  • Black beans - 2 cups
  • Epazote, dried - 1 Tbsp.
  • Onion, chopped, 1
  • Oregano, dried, 1/2 tsp.
  • Salt, tsp.
  • Tomatoes, diced, fresh or canned, 1-2 cups
  • Cilantro, fresh, 1/4 cup
  • Chipotles in adobo sauce, minced - Deborah calls for "1 tsp"; we use about 1/3 cup
  • Garnish: chopped jalepenos; chopped cilanto; feta, queso fresco, or other mild cheese

Directions
  1. Rinse black beans. Check for small stones.
  2. Cover with 6 cups water, boil hard for 10 minutes, skimming off foam
  3. Add onion, epazote, oregano, turn down heat and partially cover
  4. Simmer 45 minutes - beans should be fairly tender
  5. Add salt
  6. Simmer 15-30 minutes more, until beans are tender
  7. Add tomato, chipotle, cilantro, lower heat
  8. Simmer 15-30 minutes, stirring occasionally. Add a little more water if necessary. Beans should be moving towards mushy when they're done.

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Comments

edwardvielmetti 2 years, 8 months ago said:
Where do you get the epazote, Murph?


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