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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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From Tyler Florence. Goes great with Chicken Enchiladas with Roasted Tomatillo Salsa. Ingredients:
2 cups dried black beans, picked over, soaked overnight |
3 tablespoons extra virgin olive oil |
1/2 medium onion, diced |
1 jalapeno pepper, chopped |
2 garlic cloves, chopped |
1 bay leaf |
1 tablespoon kosher salt |
1 tablespoon fresh ground black pepper |
Directions:
1. In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
2. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
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