Black Beans
STOVE
High 2 hrs then Low 1 hr
1 1/2 to 2 lb. bag of dry Black Beans
Pick and wash the beans, take out stones and
Soak 4 to 5 hours with the water about 3/4 inches above the beans
(or the bare minimum of 2 hours)
At cooking time place pot on stove on High and add the following:
2 1/2 to 3 t Oregano
3 Large Bay Leaves
3 Large Onions
2 Large Green Peppers
2 to 4 t Garlic Powder
Salt to taste (about 5 t), put 3 first and after tasting, add one at a time until it tastes
right to you. Boil for 2 hours. (Stir every once in a while maintaining approximately
3/4" of water above the beans)
After the first 2 hours at boiling point, reduce heat to low or it will burn. Add the
following ingredients and cook 1 more hour on low. (if you have an electric stove
pass the pot over to another burner that has low setting on it) Now add the following
ingredients:
1/2 t Powdered Cumin (optional)
1/2 t Sugar
1 1/2 TBL White Vinegar
1 cup Olive Oil (maybe another 1/2 cup, taste it before adding)
Be very careful, beans are getting creamy and will burn easily. Smash some beans up
against the sides of pot to make the beans more creamy. Also, depending on the
beans, you may need more time for simmering. Remember, if you boil these beans
now, the ingredients will be gone.
Tip #1: You can puree the onions and
peppers. Or you can just cut the onions
and peppers in quarters because they will
be dissolved after all those hours cooking.
Tip #2: To guarantee flavor, cut and
puree (or dice real small) another onion,
and a little more Oregano and Garlic
about 30 minutes before the 3 hour
cooking time is over.
Serve over rice. Some people who are not familiar with these black beans dice onions
and sprinkle over the beans. However, THESE beans will not need added anything,
they will be scrumptious. Some folks pour the beans into a bowl and dunk bread into
the beans.
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