Wednesday, February 10, 2010

My Favorite Black Bean Recipe

Black Bean Menocal
  • 3 c black beans
Soak overnight (add 1/4 c whey to the soaking water if you have some. This helps with the pre-digesting of the beans). Rinse, drain, cook until soft.
  • 3 large green peppers, diced
  • 2 medium onions, diced
  • 4 large garlic cloves, minced
  • 1/3 c extra virgin olive oil
Puree until smooth in blender or food processor. Transfer to large cooking pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Puree one cup of the beans and add to cooking pot. Add the rest of the beans with cooking liquid, unless they are swimming in liquid. Drain remaining beans and add to cooking pot.
  • 1 T salt
  • 1 t black pepper
  • 1/2 T dried oregano
  • 2 bay leaves
  • 1/4 c sugar
Add to cooking pot and simmer 1 hour uncovered, stirring frequently.
  • 1/4 c red wine vinegar
  • 1/4 c port
Add. Simmer another 30 minutes.

This tastes best made a day ahead and reheated. Use it as a side dish, poured over rice, or as a chip dip. It's very versatile.

I've also made it without pureeing the vegies and beans or without all the separate additions of everything. I've also cooked it in a crock pot, adding everything at the beginning. But don't add the sugar and vinegar until the beans are tender, as acid and sugar prevent beans from softening properly.

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