Creamy Black Beansby:Lindsay, February 29th, 2012
Although beans are not typically grown in Vermont, we had a great black bean harvest last year and enjoyed them for the better part of the winter. This is a reasonably easy and very tasty way to prepared black beans.
If you are using dried beans, you have to soak them overnight or pour boiling water over them and soak them for a few hours.
Yield about 6 servings
- 2 Cups Dried Black Beans (or about 2 Cans)
- 1 Tablespoon Salt
- 1 Stick Butter
- 1 Onion, diced
- 1 Cove Garlic, minced
- 1 Bell Pepper (yellow or red), diced
- 1 Teaspoon Cumin
- 2 Cups bean cooking liquid
- 1/4 Teaspoon Salt
Place the beans in enough water to cover by 4 inches. Let soak in a cool place (or refrigerator) overnight. Drain the beans and rinse. Place the beans in a pot with enough water to cover by a few inches. Add the salt. Bring to a simmer and cook for 1 hour or until soft. Drain the beans and reserve the liquid.
Heat a pan over medium heat. Melt the butter. Add the onion and garlic and cook, stirring occasionally until soft, about 6 minutes. Add the pepper and stir and cook for 5 more minutes. Add the cooked drained beans, about 2 cups of the cooking liquid and the cumin. Cook until the liquid reduces and the beans are creamy. Season additionally with salt and pepper.