Beans, The Magical Fruit

Hiya eaters!

M’gosh, today was been another wild one. My days are usually far busier than they should be during summer, but tomorrow is my first botany exam. Needless to say, I’m knee deep in seed types and stomata and have been these past two days. You would think I would know more about plants having spent so long coloring slide views, but I really don’t think I do.
Oh well. I’ll find out tomorrow just how much I know. Or don’t know. Wish me luck, please.
But I’m done complaining. You don’t come here for that, do you?
No, you come here for my (hopefully) awesome recipes. Well…unfortunately, I don’t really have a recipe for you tonight. Instead I have a wonderful recipe from a wonderful blogger that I only slightly tweaked.
Are you interested in that?
Please say yes. I can’t handle any disappointment right now. I’m a mentally drained and fragile ‘Baby right now. And this recipe is damn good, so even though I didn’t fully create it I think you’ll love it.
Ready? Okay!

Mostly Jenna’s Cuban Black Beans
1 lbs dried black beans
1 yellow onion, chopped
oil
1 T cumin
½ bunch cilantro, finely chopped
4 cloves (2 t) garlic, minced
salt, to taste

Soak the beans overnight or about 8 hours. This part isn’t an exact science. When it’s time to cook the beans drain them from the soaking water and rinse thoroughly.

Almost purple, definitely pretty.

Heat a large pot to medium-high heat, add oil and sauté the garlic and onion until soft and almost translucent.
Then add the beans and enough water to cover the beans by slightly more than an inch.

Bring the pot to a boil, cover, and reduce to a simmer. Cook the beans for about an hour, checking occasionally to make sure there is enough water. After an hour, if there isn’t at least some liquid left, add a little more water.

I’m sorry, “people that think cilantro tastes like soap.”

Then add the cilantro, cumin, and some salt. Stir everything and recover. Continue occasionally stirring and tasting until the beans are quite soft. Not falling apart. Not mush. But melt in your mouth tender. This can take anywhere from 15-30 minutes, depending on how vigorous of a simmer you used.
Once the beans are tender add more salt if necessary, serve, and garnish with a bit more cilantro.

These black beans put all other to shame.

Well, all other except the ones I ate recently in Atlanta. These beans are on par with those, but still slightly better because I have a giant pot of them all to myself.

While I did freeze a few generous portions, the rest have already been eaten.

In big bowls. With nothing else.
Because they’re that good.
And thus you should forgive me for the pseudo recipe and just make these beans as soon as possible. I promise you don’t be sorry. Hell, they even work reheated on a big bed of spinach. If you’re into that sort of thing.
But right now, the only thing I’m into is sleep. Lots of sleep. Until I have to study again. Gah!
G’night eaters.

Comments

  1. mmmm beans :) !and botany!?! you should be in harry potter :) (and i would be jealous).

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  1. [...] plan was to make a big pot of black beans similar to these delicious ones and serve them along side some tofu [...]

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