Black Beans - Versitle & Good!
May 3rd 2009 20:14
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Black Bean Soup
Black beans are one of the most versatile of the beans that I've ever had the privilege to taste and cook with. I was first introduced to black beans and rice by a Cuban family, the wife and cook wasn't Cuban, her husband was, so she fixed this meal one day for lunch. I was not impressed. The beans were undercooked and had no seasoning, none, not right. The rice was over cooked and had no seasoning. To say this was a bland meal would be an understatement. The wife, whose name I can't for the life of me remember, stated that this was the way she had been taught to cook the meal. I suggested, gently for me, that maybe some salt and pepper would help just a little. She did agree it could use some seasoning.
Well, it was many years later, probably 35 or more, since I was in my 20's when this event happened, that I saw black beans in the grocery store and decided to see what could be done with them. I read the bag directions, and immediately saw where she had gone wrong, she hadn't soaked them, nor had she cooked them until tender, usually about two or three hours at a slow simmer, if they have soaked.
Then I read the recipe on the bag, it called for pepper, salt, onion, garlic, thyme and I think oregano, but am not sure, I haven't checked the bag in ages. Now there was some seasoning, of course the amount of garlic was ridiculously small, so I increased it. Yummy and served over rice, cooked properly, with fresh diced tomatoes, cilantro, onions and a sprinkle of cheddar cheese on top, they were so good, I knew they could go far.
Now I've taken to making all types of black bean stuff. One is black bean salsa, served hot or cold, as wet or dry as you like, spicy or not, your choice. Here's my basic recipe, remember it is a salsa, so it is served with chips, or if you want serve it over rice, just keep it moister.
1 pound black beans, soaked for about 2 hours in cold water
2 cans Rotelle (one hot & one mild, or both hot, or mild depending on your taste, if you don't have rotelle available see below for substitutions*)
1 large diced onion
4 - 6 cloves garlic
1 - 1 1/2 tsp cinnamon (yes, I mean it)
1 -2 tbs dried cilantro, or 1 Tb fresh, you can vary this according to how much you like cilantro
1 can kennel corn (drained and optional)
1 can diced green peppers (poblano or jalapenos depending on your tolerance for hot)
Salt to taste
In a large pot add black beans and about four to six cups of water, bring to a boil.
Add 2 cans of Rotelle, diced onion, minced garlic, cinnamon, and cilantro.
Bring to a boil, then reduce to a simmer. Cook until beans are tender, about 2 to 3 hours. For drier continue to simmer until the beans are almost mushy and most of the liquid has cooked down.
Add corn, diced green peppers, and simmer until corn and peppers are hot and flavors are blended to with the beans.
Take off fire and let cool.
When cool pour into serving bowl, sprinkle top with fresh cilantro leaves, diced fresh tomatoes, green onions and a dollop of sour cream. You can also add avocado to the top if desired.
Serve with your favorite dipping chip.
This is a heavy salsa and you should use heavy chips.
I also heat corn tortillas until hot and flexible and use them to wrap some of the salsa in and eat it that way. Oh, you can add some chopped lettuce to this if you like making a type of bean taco, but better. Add cheddar cheese if you want.
*If you do not have or can not get Rotelle, use diced canned tomatoes, add a can of diced jalapenos and a little extra cilantro, if desired.
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