Prep 15 mins
Cook 1 hr 30 mins
I just saw this on Ten Dollar Meals by D'Arabian and had to share! I have tweeked just a leeetle bit!
- 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
- 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!
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.
These are delish! Made just like Sharon said, they turned out great. I've always used canned black beans and wanted to go for the gusto and do it from dry beans, what a success. I made this dish for ZWT7, Antartic challenge. Great fun! thanks for teaching an old dog new tricks.
I'm sure the third time will be the charm. The first time I made these mine came out a little hard and I over salted them. The second time I got the texture better but they tasted like syrup because I doubled the recipe. I will try it one more time exactly as written and probably let everyone salt and pepper their own. I''m sure it will be perfect!