Prep 15 mins
Cook 3 hrs
The chicken stock in these beans adds a wonderful favor without being overpowering and lets the flavor of the beans stand out. Serve them on the side with enchiladas, refry them, use them in dips, or serve with rice. This recipe is a combination from the Sunset Mexican Cookbook and the recipe on the bag of beans. For the stock, I use prepared chicken base instead of canned stock. I would not use bullion because it would be too salty. These put canned beans to shame!
- 1 lb black beans, dried
- 4 cups chicken stock
- 1 cup water
- 2 tablespoons olive oil or 2 tablespoons bacon fat
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon Mexican oregano
- 1 tablespoon red chili pepper, ground (I use New Mexican red chiles)
- 1 tablespoon cumin
- 2 tablespoons cider vinegar
- Wash beans in cool water and pick out any debris.
- For quick soak method, put beans large pot and cover with warm water, about 2 - 3 inches over the top of the beans. Bring to a boil for 2 minutes, then remove from heat, cover and let stand for one hour. Alternately, cover in cool water and let stand overnight.
- Meanwhile, in a large pot, saute onions and garlic in olive oil over medium heat until soft and clear in color.
- Drain beans.
- Add beans to onion mixture and add chicken stock, water, spices and vinegar.
- Bring to a boil, then cover and simmer for 2 1/2 to 3 hours, or until beans are soft. If beans are too soupy, uncover and bring to a low boil to reduce.
- Serve as a side with mexican dishes, or use in dips, refried, or with rice.
I have been looking for a recipe that was both healthy and matched restaurant-quality Mexican beans--I have officially found it. Thanks for posting! I used olive oil and low sodium chicken broth.