Spiced Black Beans
2 large onions, chopped
2 Tbsp oil
1 1/2 quarts broth from carnitas (or chicken stock)
1 quart chicken stock
3/4 lb dry black beans, rinsed
1 can (6 oz) tomato paste
6 cardamom pods (use seeds removed from pods)
2 Tbsp mustard seed
1 tsp oregano
1 tsp cumin seed
1 cinnamon stick
In a 4 to 5 qt. pan over medium heat, cook onions in fat until they are limp and lightly browned (about
20 minutes), stirring frequently. Add remaining ingredients. Cover and simmer until beans mash easily
(about 3 hours). Uncover and boil on high heat until reduced (about 30 minutes), stirring frequently, as
beans will tend to stick.
Serve with Carnitas, steamed flour tortillas and condiments, such as salsa, guacamole, and sour cream.
Recipe from Sunset Magazine
Submitted by sooz
International Dishes
RecipeBox Index
