Black Beans
Kelly-safe recipe:
3 pounds black beans
Water to cover beans
2 tablespoons cumin (or to taste)
2 tablespoons oregano (or to taste)
1 teaspoon 3-pepper blend (black, white, & cayenne)
1/2 cup olive oil
2-3 bay leaves
1/4 cup apple cider vinegar
Salt to taste (start with 1/2 tsp)
Soak beans overnight in water. Drain and rinse the beans the next morning, add more water to cover, and boil beans over low heat, adding more water as needed, until beans are tender (can squeeze with
fingers). While the beans boil, the aroma will not be very pleasant.
Add the remaining ingredients to the mixture to beans and stir well. Allow to cook slowly until thickened to desired consistency, about 4 hours. During this time your house will smell wonderful.
The beans can be used as-is, served with pesto or plain Greek yogurt, or used in the Black Bean Soup with Bacon.
Original Recipe, for historic purposes:
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****** FORWARDED MESSAGE ******
Date: Jun 6, 1991 8:10 AM
Message ID: CAM100008111
From: Ozzie Marquez
To: Kelly Johnson
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Subject: Black Beans
Finally!
BLACK BEANS A LA CUBAN
2 pounds black beans
1/2 teaspoon cumin (or to taste)
Water to cover beans
1 teaspoon black pepper
1/2 cup olive oil
1-2 bay leaves
1 medium onion, chopped
1/2 teaspoon sugar
1 bell pepper, sliced
1 tablespoon vinegar
1 teaspoon garlic powder
Salt to taste
1 teaspoon oregano (or to taste)
Soak beans overnight in water. Using same water, boil beans over low heat,
adding more water as needed, until beans are tender (can squeeze with
fingers). While the beans boil, the aroma will not be very pleasant.
In olive oil, saute remaining ingredients until vegetables are tender. Add
this mixture to beans and stir well. Allow to cook slowly until thickened to
desired consistency, about 4 hours. During this time your house will smell
wonderful.
You will have to experiment where I indicated "to taste". I just didn't know
how to measure my wife's taste buds.
Serves 8-10
Enjoy,
Oz