Basic Spicy Black Beans
From murph 18 years ago
- 150 minutes to make
- Serves 6
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. Read more (Hint: amt of peppers is variable.) See less
Ingredients
- black beans - 2 cups shopping list
- Epazote, dried - 1 Tbsp. shopping list
- onion, chopped, 1 shopping list
- oregano, dried, 1/2 tsp. shopping list
- salt, tsp. shopping list
- tomatoes, diced, fresh or canned, 1-2 cups shopping list
- cilantro, fresh, 1/4 cup shopping list
- Chipotles in adobo sauce, minced - Deborah calls for "1 tsp"; we use about 1/3 cup shopping list
- Garnish: chopped jalepenos; chopped cilanto; feta, queso fresco, or other mild cheese shopping list
How to make it
- Rinse black beans. Check for small stones.
- Cover with 6 cups water, boil hard for 10 minutes, skimming off foam
- Add onion, epazote, oregano, turn down heat and partially cover
- Simmer 45 minutes - beans should be fairly tender
- Add salt
- Simmer 15-30 minutes more, until beans are tender
- Add tomato, chipotle, cilantro, lower heat
- 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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