Apr 3, 2012

Black Beans

These spicy Black Beans go great with Fish Tacos. This recipe first appeared with our Las Vegas issue, along with Beth Kracklauer's story True West.

Credit: Todd Coleman

SERVES: 8-10

INGREDIENTS

3 tbsp. olive oil
3 cloves garlic, chopped
1 medium white onion, roughly chopped
1 lb. dried black beans, soaked overnight and drained
1 jalapeño pepper, sliced in half
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
Minced white onion, for garnish
Queso fresco, crumbled, for garnish

INSTRUCTIONS

In a 4-qt. saucepan, heat oil over medium-high heat. Add garlic and onion, and cook until the soft, about 6 minutes. Add beans, jalapeño, and bay leaf and cover with water by 1", about 5 cups. Bring to a boil, reduce heat to medium-low and cover. Cook for 1 hour, until beans are tender. Remove bay leaf and discard. Place about 1 cup beans in a bowl and mash with a fork; return to pot and season with salt and pepper. Serve with onions and cheese.

This article was first published in Saveur in Issue #146

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Ratings & Reviews (1)

by rnelson on 2012-05-05

After an hour I took off the lid, there was so much water. half an hour later, still lots. And not much flavor.

Black Beans Reviewed by rnelson on Jan 6. After an hour I took off the lid, there was so much water. half an hour later, still lots. And not much flavor. Rating: 1