Black Beans (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 195 Minutes |
Ready In: 215 Minutes Servings: 4 |
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Ingredients:
1 1/4 cups black beans (about 1/2 pound) |
12 cups water |
1 bay leaf |
2 tablespoons extra-virgin olive oil |
1 medium onion, chopped |
1 green bell pepper, stemmed, seeded and chopped |
10 cloves garlic, minced |
2 teaspoons ground cumin |
2 teaspoons dried oregano |
1 teaspoon ground coriander |
1 tablespoons red wine vinegar, plus more for the table |
1 tablespoon kosher salt |
pinch of cayenne pepper |
freshly ground black pepper |
serving suggestion: yellow rice, recipe follows |
yellow rice |
2 tablespoons extra-virgin olive oil |
1 small yellow onion, chopped |
1/2 green bell pepper, seeded and chopped |
1 teaspoon ground annatto seed |
1 1/2 cups long-grain rice |
2 1/2 cups water |
2 teaspoons kosher salt |
1 bay leaf |
Directions:
1. Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
2. Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
3. Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
4. If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve with the yellow rice if desired.
5. Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, and cook for 20 minutes.
6. Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.
7. Copyright 2001 Television Food Network, G.P. All rights reserved
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