V-JOY - Black beans

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<mx2 source= " MasterCook 6.0 " date= " December 09, 2000 " >

<Summ>

<Nam>

Classic Black Beans (Frijoles Negros)

</Nam></Summ>

<RcpE name= " Classic Black Beans (Frijoles Negros) " author= " Rombauer & apos;s Joy

of Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Classic Black Beans (Frijoles Negros)

 

Recipe By :Rombauer's Joy of Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried black beans

(about 2 1/2 cups dried beans per pound)

3 tablespoons vegetable oil

1 medium onion -- diced

8 cups water

1 large sprig fresh epazote (optional)

1 fresh jalapeno pepper -- halved

(remove seeds if desired)

or dried chipotle pepper

salt and ground black pepper -- to taste

 

Pick over and rinse the beans. Drain.

 

Heat oil in a large saucepan over medium heat. Add the onion. Cook,

stirring often, until deep golden brown, about 10 minutes. Stir in the

beans along with water, epazote (optional), chile pepper. Remove any beans

that float. Bring to a boil. Reduce the heat to medium-low and simmer,

partially covered, until the beans are thoroughly tender, about 1 hour.

 

Stir the beans regularly and add water as needed to keep the liquid a

generous 1/2 inch above the level of the beans. Season with salt and

pepper. Simmer for another 10 to 15 minutes for the beans to absorb the

seasoning, then remove from the heat. Serve hot.

 

Source:

" All About Vegetarian Cooking: Beans (p.81) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 325 Calories; 8g Fat (21.4%

calories from fat); 17g Protein; 49g Carbohydrate; 12g Dietary Fiber; 0mg

Cholesterol; 14mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2

Vegetable; 1 1/2 Fat.

 

NOTES : These are delicious served with nothing more than a spoonful of

sour cream or yogurt and some diced avocados, but they are also

very good served in warm tortillas, as a topping for nachos, over

warm rice, or thinned with stock and served as a soup garnished

with cilantro leaves. Pinto, pink, kidney, and navy beans can be

substituted for the black beans.

 

Nutr. Assoc. : 0 0 0 0 0 2130706543 2130706543 0 0 2130706543

 

]]>

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<Serv qty= " 6 " />

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<CatS>

<CatT>

Beans

</CatT>

</CatS>

<IngR name= " dried black beans " unit= " pound " qty= " 1 " ></IngR>

<IngR name= " (about 2 1/2 cups dried beans per pound) " code= " T " ></IngR>

<IngR name= " vegetable oil " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " onion " unit= " medium " qty= " 1 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " water " unit= " cups " qty= " 8 " ></IngR>

<IngR name= " sprig fresh epazote (optional) " unit= " large " qty= " 1 " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " fresh jalapeno pepper " qty= " 1 " >

<IPrp>

halved

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " (remove seeds if desired) " code= " T " ></IngR>

<IngR name= " or dried chipotle pepper " code= " T " ></IngR>

<IngR name= " salt and ground black pepper " >

<IPrp>

to taste

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Pick over and rinse the beans. Drain.

</DirT>

<DirT>

Heat oil in a large saucepan over medium heat. Add the onion. Cook, stirring

often, until deep golden brown, about 10 minutes. Stir in the beans along with

water, epazote (optional), chile pepper. Remove any beans that float. Bring to a

boil. Reduce the heat to medium-low and simmer, partially covered, until the

beans are thoroughly tender, about 1 hour.

</DirT>

<DirT>

Stir the beans regularly and add water as needed to keep the liquid a generous

1/2 inch above the level of the beans. Season with salt and pepper. Simmer for

another 10 to 15 minutes for the beans to absorb the seasoning, then remove from

the heat. Serve hot.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Beans (p.81)

</Srce>

<Note>

These are delicious served with nothing more than a spoonful of sour cream or

yogurt and some diced avocados, but they are also very good served in warm

tortillas, as a topping for nachos, over warm rice, or thinned with stock and

served as a soup garnished with cilantro leaves. Pinto, pink, kidney, and navy

beans can be substituted for the black beans.

</Note>

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