How To Cook Black Beans

Mexican American cookbook columnist Edgar Castrejón generally serves this with rice and a chickpea stew, but it’s so affable it can calmly be a meal unto itself. Castrejón writes that he abstruse to accomplish these beans from his partner’s Colombian mother, who told him, “It’s not a absolute affair after them.” Feel chargeless to use beans you’ve adapted from broiled with this; the bowl will be alike richer and added flavorful.

Active time: 25 mins; Absolute time: 50 mins

Storage Notes: The beans can be air-conditioned for up to 1 anniversary or arctic for up to 3 months.

When you calibration a recipe, accumulate in apperception that affable times and temperatures, pan sizes and seasonings may be affected, so acclimatize accordingly. Also, amounts listed in the admonition will not reflect the changes fabricated to additive amounts.

Tested size: 4-6 servings; makes 8 cups

2 tablespoons avocado, sunflower or addition vegetable oil

1 ample white onion (12 ounces), cut into 1/2-inch cubes

2 baby chestnut potatoes (5 ounces total), adjourned and cut into 1/2-inch cubes

2 (15-ounce) cans atramentous beans, one drained and one undrained (or 3 cups home-cooked beans additional 1/2 cup affable liquid)

2 Roma tomatoes (7 ounces total), cut into 1/2-inch cubes

1 ample blooming or anemic chicken plantain, bald and cut into 1/2-inch cubes

1 cup low-sodium or bootleg vegetable borsch (see accompanying recipe)

2 teaspoons arena cumin

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon accomplished sea or table salt, additional added to taste

In a ample bucket or Dutch oven over average heat, calefaction the oil until it shimmers. Add the onion and cook, stirring, until translucent, 5 to 6 minutes. Add the potatoes and cook, active occasionally, until they aces up a little color, about 4 minutes. Add the beans and their liquid, tomatoes, plantain, broth, cumin, garlic powder, paprika and salt.

Increase the calefaction to accompany the admixture to a boil, again abate it to medium-low, awning and baker until the potatoes and plantains are tender, 20 to 25 minutes. Taste, and division with added salt, as needed. Serve hot.

Tested by Joe Yonan.

Email questions to the Food Section at food@washpost.com.

How To Cook Black Beans – How To Cook Black Beans
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