Black Beans

Todd Coleman

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.

Black Beans
These spicy Black Beans go great with Fish Tacos.
Yield: 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

  1. 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.