Creamy Black Beans
Adapted from Food Network's Creamy Black Beans
Ingredients
1 pound dried black beans*, rinsed and picked through to remove discolored or shriveled beans, or foreign matter
3 tablespoons extra-virgin olive oil
1 medium white onion, diced
5 cloves garlic, minced
2 jalapeño peppers, seeded and diced
2 tablespoons ground cumin
2 tablespoons dried oregano, preferably Mexican oregano
1/4 cup fresh cilantro, chopped
Kosher salt
Cayenne or Hatch Chile power (optional)
Instructions
Soak the beans in a pot of water overnight. Drain and dry the pot. Add the olive oil to the pot and place over medium heat. Add the onion, jalapeño, and cumin to the pot and cook until the onion is translucent (about 5-10 minutes). Add the garlic and oregano to the pot and cook for about another minute. Add the beans to the pot and enough water to cover by about 1 inch (start with about 4 cups water and incrementally add 1 cup of water at a time). Increase the heat to bring to a boil. Reduce the heat to medium low to sustain a low simmer. Partially cover with a lid (i.e. place lid on slightly askew) and stir occasionally until the beans are tender, about 3 hours.
Remove lid and add 1 teaspoon salt to the pot. Continue simmering over medium low heat uncovered until the liquid is mostly absorbed, about 45 minutes. Stir occasionally.
Check seasoning and add salt if needed. If the jalapeños didn't add enough spice for your preference, consider adding 1/2 teaspoon of cayenne or Hatch Chile powder. Stir in chopped cilantro, reserving a few tablespoons to garnish on top. Let sit 15 minutes before serving.
Use this recipe as a side dish, in the Nacho Party, or in the Black Bean & Sausage Empanadas.
Notes
*Make sure the dried beans you're using aren't too old (ideally purchased within the last 6 months). If the beans are too old, they will likely remain tough and mealy despite a long cook time.
