Monday, January 9, 2017

Black Beans>Pinto Beans

With much reluctance I made black beans for dinner tonight. Chris had requested them a couple of days ago and I was not feeling them then, or yesterday, or even today. Still I gave in and made him his black beans...guess what? I am so glad I did. They actually came out really delicious, even my mom and step dad who had never tasted black beans liked them. I am forever a believer in homemade black beans.

Black Beans

*The night before you plan to make the black beans soak them in a pot full of water, this will shorten the cooking process. *

1/2 lb. Dry black beans
Bunch of green onions chopped
3 Garlic cloves minced
1/2 tsp. Cumin
1/2 tsp. Oregano
1/2 tsp. Crushed Red Pepper
2 tsp. Sugar
2 tsp. Salt
1/2 tsp. Pepper

Put beans in a large pot to cook with about 4 1/2 cups of water. Turn heat to high and once water begins to boil lower heat to simmer, (I used number 2 on my stove) and cover. Cook this way for 30 minutes. Once the 30 minutes has passed uncover and skim off any frothy stuff. Add half off the chopped onion making sure you put all the white parts in the beans and stir. Cover the beans again and simmer for another 30 minutes. After the 30 minutes has passed add the garlic, cumin, oregano, red pepper and simmer uncovered for 30 more minutes. During these final 30 minutes add in the sugar and salt and pepper. Serve over steamed white rice topped with crumbled Cotija cheese and the remaining chopped green onions.

I served these with thin pan fried pork chops.

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