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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 12 |
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An Irish Filipino brought up in Hong Kong, I had much to learn about Brazilian food when I first married my husband who is a real Brazilian to the core. One of the things I had to learn to cook was black beans. My mother in-law uses a pressure cooker and the recipes I found online all needed one but I couldn't find one for the longest time sooo I came up with this easy recipe and it tastes good too:) Great served over rice with steak, eggs and salad. Can be made ahead of time and reheated when ready to serve. Ingredients:
1 (15 ounce) can black beans, drained and rinsed |
1 shallot, chopped |
1 garlic clove, chopped |
1 cup chicken broth |
1 bay leaf |
1 teaspoon parsley |
1 teaspoon worcestershire sauce |
2 tablespoons olive oil |
salt and pepper |
Directions:
1. Heat the olive oil in a small saucepan then add the shallots and garlic and cook until golden.
2. Mix in the black beans frying for a few seconds then add in the chicken broth (please feel free to use any broth you like!) and bring to boil.
3. Once boiling add the bay leaf then lower the heat and cover leaving to simmer for 20 to 30 minutes until the beans have softened and the broth has darkened and thickened slightly (if you prefer less liquid with your beans leave to simmer uncovered for the last few minutes until you reach the desired consistency).
4. Turn off the heat and add the worcester sauce and season with salt and pepper to taste.
5. Transfer to a bowl and sprinkle with the parsley, fresh or dried whichever you prefer either is fine, et voila you're good to go!
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