BLACK BEANS

When I moved to the United States, I was amazed at the variety of foods! Almost every country’s dishes could be found. Immediately I was drawn to Mexican food, my first experience was Taco Bell and needless to say I was sorely disappointed until I had the real deal at a small authentic Mexican restaurant that didn’t even serve cheese on their tacos! The little lady chef muttered “That’s for Americans! We no do that in Mexico!”

I was blown away, the intense flavors, the spiciness, the savoriness and the desserts Oh my goodness! Give me a coconut macaroon every day please! or maybe a cream filled churro dipped in a ton of cinnamon and sugar *drool* but I digress. Since Mexican food is quickly becoming a favorite, I’ve tried to make a few dishes myself. I found this black bean recipe on Food Network. It’s pretty basic, but very tasty and it goes great with tacos, burritos, carne asada, mexican grilled chicken or by itself! I just love the different shades of purple and navy you see after soaking, so pretty 🙂

Ingredients
1 pound dried black beans, rinsed and picked over
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno pepper, halved and seeded
2 teaspoons ground cumin
2 teaspoons dried oregano, preferably Mexican
Kosher salt
Queso fresco and fresh cilantro, for topping (optional)

Directions

1. Soak the beans in a pot of water overnight. Drain.
2. Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes.
3. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours. (Usually takes about 90 mins but some beans are just difficult 🙂 )  
4. Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.