by student epicure
View
my 25 recipes »
student epicure's Notes:
Expand16 ounces black beans (I use Goya or the organic black beans from Whole Foods bulk bins) Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1 red onion (1/3 left whole, the other 2/3 chopped) Ask a question about this ingredient
1 green bell pepper (1/2 left whole, 1/2 chopped) Ask a question about this ingredient
1/4 cup plus 3 T olive oil Ask a question about this ingredient
1 red bell pepper, chopped Ask a question about this ingredient
5 cloves garlic, chopped Ask a question about this ingredient
1 teaspoon oregano Ask a question about this ingredient
3 medium carrots, chopped Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
2 tablespoons soy sauce (low sodium) Ask a question about this ingredient
generous fistful of cilantro, chopped Ask a question about this ingredient
salt and fresh ground pepper as needed Ask a question about this ingredient
hot sauce on top! Ask a question about this ingredient
Place the beans in a medium-large pot and cover with cold water. The water should come up about 2 inches above the beans. Soak overnight.
Ask a question about this stepHeat pot on medium/high heat. (Note: the Cubans don't discard the soaking water, nor do they skim the foam off the top). Add the bay leaves, half of the green bell pepper (whole) and 1/3 of the whole red onion. Simmer uncovered until beans are cooked but still toothsome (~40 minutes). If the beans seem to be getting dry, add more water.
Ask a question about this stepDiscard bay leaves, pepper, and onion. In a saute pan (I like to use my wok), heat 1/4 c. olive oil. Add onion and garlic, cooking until fragrant (~3 minutes). Add bell pepper and oregano. Cook until softened, then add to beans.
Ask a question about this stepHeat remaining 3 T of olive oil and saute carrots until tender-crisp. Add to beans.
Ask a question about this stepSeason beans with vinegar, soy sauce, and cilantro. Taste and adjust seasonings accordingly, adding fresh ground pepper and salt, if necessary. Sometimes a batch of beans needs a little more soy sauce or a little more vinegar. Serve over rice with hot sauce (I like Cholula!).
Ask a question about this step
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
