Seasoned Black Beans

This is my first blog post and it’s kind of a big deal for me.  Other than e-mail, I am not ‘connected’.  In fact, I just joined Facebook last week.  If you know me, you know this is a big deal.  HUGE.  I’m the annoying person you have to go out of your way to e-mail when there’s a neighborhood event that’s been posted on Facebook.  By the way, thanks for including me!  I’m a pretty private person and definitely a homebody.  I love hanging out with my family and cooking up a storm in the kitchen.  But here I am, not only joining Facebook, but sharing my cooking experiences with the world (or at least the three people who are following this blog).  HUGE.

For several weeks now, I have been contemplating what my first post should be.  Should it be something simple that anyone can cook?  Something complex to show off my skills in the kitchen?  Something sweet or something savory?  I am over thinking the whole thing, as I often do.  Recently, I was asked to cook for a bunch of young swimmers and their families.  My cohorts and I are setting up a taco/nacho bar and I am in charge of the black beans.  Perfect, it’s simple and complex all at the same time, and not to mention savory.  Plus there’s so many things you can do with these beans.  I’ll make my next post will be something sweet.

Seasoned Black Beans
Recipe Type: side dish
Author: a dash of cinnamon
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Serves: 8
Ingredients
  • 1 lb dried black beans, soaked overnight
  • 1 T olive oil
  • 1 yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 1 T cumin
  • 1/2 tsp red pepper flakes
  • 4 c water
  • 1/2 c cilantro, chopped
  • 2 tsp salt, plus more to taste
Instructions
  1. Place the beans in a large bowl. Pick them over, then cover them with water and allow to sit overnight, covered.
  2. When the beans have been soaked, heat a large dutch oven over medium heat and add the oil. Add the onions and cook for about 5 minutes. The onions should not brown, but become soft and translucent. Add the garlic, cook for another minute. Mix in the cumin and pepper flakes, and cook for a minute more.
  3. Add the beans to the mixture along with the 4 cups of water, stir. Bring the beans to a boil and reduce heat to simmer. Allow to simmer for one hour, covered.
  4. After an hour, add the cilantro and continue to cook for another hour, covered, stirring occasionally. The beans should be tender and the liquid should become thick. Add the salt, plus more to taste.
  5. Add beans to taco or nachos. Other options for the beans are to serve over rice w/ avocado, tomatoes, a dash of hot sauce and sour cream. The beans can also be pureed in a blender to make black bean soup, which pairs perfectly with grilled cheese sandwiches.

Seasoned Black Beans

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy

Ingredients:

  • 1 lb dried black beans
  • 1 T olive oil
  • 1 yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 1 T cumin
  • 1/2 tsp red pepper flakes
  • 4 c water
  • 1/2 c cilantro, chopped
  • 2 tsp salt, plus more to taste

Directions:

  1. Easy recipe
    • Place the beans in a large bowl.  Pick them over, then cover them with water and allow to sit overnight, covered.
    • When the beans have been soaked, heat a large dutch oven over medium heat and add the oil.  Add the onions and cook for about 5 minutes.  The onions should not brown, but become soft and translucent.  Add the garlic, cook for another minute.  Mix in the cumin and pepper flakes, and cook for a minute more.
    • Add the beans to the mixture along with the 4 cups of water, stir.  Bring the beans to a boil and reduce heat to simmer.  Allow to simmer for one hour, covered.
    • After an hour, add the cilantro and continue to cook for another hour, covered, stirring occasionally.  The beans should be tender and the liquid should become thick.  Add the salt, plus more to taste.
    • Add beans to taco or nachos.  Other options for the beans are to serve over rice w/ avocado, tomatoes, a dash of hot sauce and sour cream.  The beans can also be pureed in a blender to make black bean soup, which pairs perfectly with grilled cheese sandwiches.

Published on by

Comments: 2

  1. Kristyn August 12, 2012 at 7:51 pm Reply

    I’ve been looking for a black bean recipe! This is perfect. Thanks for sharing!!

  2. Mrs. Mordecai August 12, 2012 at 8:21 pm Reply

    We eat a lot of black beans around here. Thanks so much for sharing your recipe. I can’t wait to try it.

Leave a Reply

Your email address will not be published. Required fields are marked *