Cafe Pasqual's Black Beans - New Mexico

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Cafe Pasqual's Black Beans

 

2 1/2 cups dried black beans, (about 1 1/4 pounds)

1/2 white onion, finely diced

1/2 green or red bell pepper, seeded and diced

2 fresh jalapeño chiles, seeded and minced

1/2 teaspoon ground cumin

1/2 bay leaf

3 quarts water

1 teaspoon salt to taste

 

 

 

 

 

 

 

Combine all the ingredients, except the salt, in a

stockpot. Bring to a boil and then reduce the heat to

low. Simmer uncovered, until the beans are soft, about

1 1/2 hours. Add water as needed to keep the beans

immersed during cooking. When the beans are properly

cooked, they are tender but their skins remain

unbroken.

 

Season with the salt. Cool the beans and store in

their liquid to cover in the refrigerator. the beans

will keep up to 5 days in the refrigerator. The beans

will keep for up to 5 days in a container with a tight

fitting lid. You may freeze the beans for up to 2

months. When thawed they will be softer in texture.

 

Variations: Halfway through the cooking, add to the

beans 2 lemons, sliced, seeded, and coarsely chopped;

and/or 1 1/2 teaspoons medium-hot New Mexico red chile

powder (molido) and any leftover salsa. For more

piquant beans, add 1 fresh serrano chile, stemmed,

seeded, and finely chopped.

 

 

 

Source: Cafe Pasqual's, Santa Fe, New Mexico

Formatted by Chupa Babi: 12.26.07

 

Black beans, also known as turtle beans, are native to

Central and South America. seems to lengthen the cooking time. Also, to

achieve soft, tender beans, do not add salt until the

end of the cooking process. Adding salt early in the

cooking will make the beans tough. Sort the beans by

hand to remove small rocks and bits of organic debris,

and clean thoroughly, rinsing under running water.

 

 

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