Authentic Black Bean Recipe by Gregory

1 TOOLS 1- 8qt Slow Cooker with Lid, cast iron & enamel is best, I recommend STAUB unconditionally! 1 – 9.5 Stainless Steel Fry Pan, 7 ply is best I recommend Viking! Chef Knife or Santoku to chop/dice and prep the vegetables Paring Knife Measuring Spoons Food Mill Medium Size bowl Tongs Oh yes… a nice piece of soft/textured French bread cut into slices for your tasting as you go…. Yummy! To make the perfect black bean recipe shop at www.bluecashew.com ! 2 PREPARATION (THE SOAKING OF THE BEANS) Clean/rinse the beans very carefully several times they might contain little pebbles. Once cleaned place the beans in the pot 3Cut 1- Spanish Onion into quarters–place in the pot 4Cut 1- Green Pepper remove seeds into quarters–place in the pot 51-Teaspoon of Ground Cumin–place in the pot 61-Teaspoon of Coarse Salt–place in the pot 71-Teaspoon of Black Pepper–place in the pot 81 1/2-Tablespoon of Olive Oil–place in the pot 94-Large Peeled Garlic Cloves – Use your paring knife and cut a slit into them–place in the pot 10Add 3- Dried Bay Leaves 11I like to use my hands, but spoons work as well, mix all together. The aroma is great! Fill the pot with water about 1 inch above the bean line, cover and soak overnight for at least 12 hours…. 12IN THE MORNING (THE FUN BEGINS) Check the bean water line- water has been absorbed, add more, at least 1-inch above the bean line Bring to a high boil for about 5minutes, stir and reduce to low heat Cook uncovered for about 2 1/2 hours 13Skim occasionally and stir–check the water line, never let it dry out, check bean tenderness. If you need to add more water it must be warm/hot. 14After 2 1/2 hours the vegetables (onion, green pepper, cloves, etc. have basically dissolved to nothing). Discard the bay leaves and remove the vegetables with your tongs and transfer to a bowl. Next transfer into a food mill- if you leave a few vegetables behind in the pot it is fine. Add some liquid of the beans to your food mill with the vegetables and create a nice paste- add back to the pot…. 15Taste the bean tenderness most should have cracked and they should be tender not MUSH, not hard…Continue to cook on low heat…. Add your last 3-remaining bay leaves. Add some fresh cracked pepper – to taste. (Less is more, you can always add more) 16 FINAL STEP…. MAKING THE SOFRITO! Fry Pan is now needed 17Finely dice/cube your remaining onion,green pepper(seeds removed) and garlic cloves – set aside 18Add about 1/4 cup of olive oil to the fry pan low heat until FRAGRANT do not smoke it at all 19Add the garlic, stir, do not let it brown 20Add the onion, continue to stir until opaque and tender about 8-10 minutes 21Add the green pepper cook until tender 22Add pinch of salt to taste 23Add pinch of black ground pepper 24Add a teaspoon of apple cider vinegar (sometimes I use the cap of the bottle as the measurement) 25Add the cumin–1teaspoon 26Stir – mix well making sure all flavors are combined 27Remove from heat and add all contents to the beans that are still cooking at low temp. Continue to cook your beans for about another 1 1/2 low heat – COVERED. 28Your basically done… The beans should be tender, the broth a bit thick… Set aside serve and eat or store in the fridge–only in glass containers. Share This RecipePrintEmailSave (117)