Recipes Share News About Us Contact

Vegetables/Side Dishes The Cuisine of California by Diane Rossen Worthington
Black Beans 1/1/1997


For a printer friendly version of this recipe, click here

Servings: 4

1 cup black beans
2 tablespoons oil
3 medium onions, thinly sliced
2 medium cloves garlic, minced
1 small jalapeno chili or other hot chili, finely chopped
3 tablespoons finely chopped cilantro
1 teaspoon salt

For Garnish
cup sour cream
1 tablespoon finely chopped cilantro

Soak beans overnight in cold water, or do a quick soak by bringing them to boil in water to cover, boiling 2 minutes, covering and letting stand 1 hour.

Drain soaked beans and put them in a large saucepan. Add enough water to cover generously. Bring to boil and simmer, uncovered, until tender, about 1 to 2 hours.

Heat oil in a skillet. Add onions and cook over low heat until soft but not brown. Add garlic, chili, and 3 tablespoons of the chopped cilantro and continue to cook 1 minute longer. Remove from heat.

Preheat oven to 350F. Drain beans, reserving cup cooking liquid. Put beans in an oiled, small baking dish. Add reserved liquid and the onion mixture. Add salt to taste. Bake for 30 to 40 minutes or until liquid is absorbed. Top each serving with 2 tablespoons sour cream and a sprinkling of chopped cilantro.

< Go Back

My Image

Search for a recipe:

Button: Advanced Search
Button: Send this recipe to a Friend

© 2024, | privacy policy | contact us | home