Recipe by SLSweatt
From Tyler Florence. Goes great with Chicken Enchiladas with Roasted Tomatillo Salsa.
Top Review by Chef Buggsy Mate
I am so thrilled with this recipe. Previously, only one person in the family was fond of black beans, and she would request them every couple of months. As a compromise, I would hide them in chili or soup which wasn't what she really wanted. I made this recipe specifficially for her tonight expecting to have plenty of leftovers. To my surprise, EVERYONE enjoyed these beans! The flavors blended together so well and even with the jalapeno, it wasn't too spicy. I will definitely be making this wonderful recipe again and again. Made and reviewed for the Spring 2011 PAC.
- 2 cups dried black beans, picked over, soaked overnight
- 3 tablespoons extra virgin olive oil
- 1⁄2 medium onion, diced
- 1 jalapeno pepper, chopped
- 2 garlic cloves, chopped
- 1 bay leaf
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground black pepper
Directions See How It's Made
- In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.