VCE: Basic Black Beans

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We've just come out of a black hole of no electricity for 43 hours, caused

by a bad storm. Oh, how spoiled we are with modern conveniences! Kathleen

 

* Exported from MasterCook *

 

Basic Black Beans

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 317

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups black beans -- sorted and rinsed

2 teaspoons fresh or dried epazote

OR pinch asafetida

1/2 onion

1/2 teaspoon dried oregano

Salt

 

Makes 3 to 4 cups.

 

Serve these as a side dish or use them in salads, in black bean cakes, or

as a filling in enchiladas and burritos. Epazote is traditionally used

with Mexican black beans. It lends a distinctive flavor, which can easily

become an essential part of the black bean taste.

 

Black beans are a recent favorite and much associated with the Southwest,

although they're not the traditional bean there; the pinto bean

is. Perhaps part of their allure is their color, which has more glamour

than the trusty beige pinto. Their texture is pleasantly creamy and their

flavor pleasant. Black beans cook fairly quickly, even without soaking,

although soaking never hurts. Save the nutrient-rich broth to make a

delicious black rice.

 

Drain the beans, cover them with 6 cups fresh water, and boil them hard for

10 minutes, skimming off any foam that collects on the surface. Add the

epazote, onion, and oregano. Lower the heat and simmer, partially covered,

until the beans are partially tender, about 45 minutes. Add about a

teaspoon salt and continue cooking until completely tender, 15 to 30

minutes more.

 

 

 

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