Recipe by Sharon123
I just saw this on Ten Dollar Meals by D'Arabian and had to share! I have tweeked just a leeetle bit!
Top Review by COOKGIRl
Considering I used organic dried black beans, this still only ended up costing a mere two dollars to prepare! ;) Sugar was an unexpected ingredient, too. This was made for a potluck. First I prepared the beans on the stove top, transferred the mixture to a crock pot and cooked on LOW. At the potluck the beans were then reduced to the KEEP WARM setting. *Save* some of the bean cooking liquid to rehydrate the beans as needed. Then I set out a tray of minced jalapeno, chopped radishes, cilantro, chives and scallions and small wedges of limes. Reviewed for NA*ME Tag/November.
- 1⁄2 lb dried black beans
- 1 medium onion, roughly chopped
- 3 fresh garlic cloves, pressed
- 1⁄2 teaspoon dried oregano leaves
- 1⁄2 teaspoon ground cumin
- 1 pinch red pepper flakes
- 2 teaspoons sugar
- 2 tablespoons red wine vinegar
- salt & freshly ground black pepper
- 1⁄4 cup chopped scallion, for garnish
- sour cream, to garnish
Directions See How It's Made
- The night before, soak the black beans in a large pot of water.
- The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat.
- Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more.
- Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper.
- Turn out into a large serving bowl and garnish with chopped scallions. Add a dollop of sour cream and enjoy!