Cookerati

Black Beans

This is a variation of my red beans and rice recipe.  It’s thick and hearty and my good friend Renee tells me that this is perfect hangover food.  Since she’s a veteran of many a hangover, I believe her.  Reminder:  you should soak the beans over night!

Ingredients:

1 pound dry black beans

4 cups vegetable broth [can substitute chicken, if you’re not a vegan]

6 cups of water

3 14 ounce cans of petite diced tomatoes

1 jalapeño – minced [if you don’t like spicy, don’t add]

1 Vidalia onion – chopped

½ pound of sliced mushrooms

1 green pepper – chopped

1 TBLS ground chipotle

1 TSP dry mustard

4 or 5 stalks of cilantro

1 can sweet yellow corn

Salt and pepper to taste

Method:

1. Rinse and sort beans making sure no stones exist.  Place beans in a large pot with the vegetable broth.  Bring to a boil, then cover.  Soak overnight.
2. With the exception of the corn, put all of the ingredients in a pot and bring to a boil. 
3. Lower heat and simmer for 4 hours. 
4. Blend the mixture a little bit using an immersion blender.  Do not overdo it.  This is done to thicken the broth.  About half the beans should remain intact.
5. Add the corn to heat it up right before serving.

I serve the mixture over brown rice and with the cucumber/rice wine/olive oil salad. 

Image via Stock Xchnge