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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The black beans are slow cooked on the stove for 2-3 hours. They do not require much attention, so relax and enjoy the aroma. NOTE: Beans have a reputation for producing a certain subsequent anti-social behavior. Read more . Epazote is a distinctively flavored herb that counteracts that tendency. It grows easily in the garden or in a pot. Epazote is not necessary for the success of this recipe, but it will definitely contribute to your reputation as a thoughtful host or hostess. Ingredients:
1/2 pound dried black beans, sorted to remove any small stones, and rinsed in water |
1 small white onion, coarsely chopped (about 1/2 cup) |
2 cloves garlic, peeled and smashed |
1 large sprig fresh epazote or 1 1/2 t. dried (optional) |
1 tablespoon fresh thyme or 1 t. dried |
1 serrano chile, stem removed or 1/2 t. dried cayenne |
water to cover |
1/2 t. salt to taste after cooking |
1 t. balsamic vinegar |
sour cream to garnish |
Directions:
1. Place all ingredients except salt, vinegar and sour cream in a large saucepan. Cover the beans with cold water to 1 inch over the top. Discard any beans that float.
2. Bring to a boil and immediately turn the heat down to a simmer. Place the lid on the pot so that it's slightly askew, allowing some steam to escape. Cook for 2-3 hours until the beans are tender. The time varies considerably depending on how dry or old the beans are. Add boiling water as necessary to keep the beans covered.
3. Drain the beans, reserving a cup of the liquid bean juice. Pour the beans and liquid into the blender, add salt and balsamic vinegar and puree until smooth. Serve with a swirl of sour cream as a garnish.
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