The Ultimate Comfort food: A Black Bean Recipe
Black beans are as the ultimate comfort food for many. And in a lot of ways how you make your black beans is very telling. What Spices and whether you use pork or meat or canned versus fresh beans has a lot to do with your cultural background, family traditions and personality. Even in my family, we have about 5 different cooks that make beans. It’s all good from my mom’s more traditional lay on the pork style to my brother’s balsamic vinegar version. Even in my own kitchen, I adopt my beans to the occasion – everyday 5min for the kids version to all out sofrito heaven version.
Let’s start with the 3 most important tips for making black beans:
- Fresh is not best. Unless you got the time and skill, fresh can actually be not so good. So embrace the can!
- It’s all about the sofrito. Sofrito is the flavor base which usually involves oil, onions and spices at minimum.
- Black beans taste better the next day. So make extra! Great with fried eggs!
I am going to make you a version I serve at parties that is tasty but also does well with kids. This is a 30 minutes recipe. It goes great with any rice.
- 1/4 Cup of olive oil
- 3 29 oz Cans of Goya Black Beans ( any brand you like)
- 2 Big onion, diced
- 3 garlic cloves
- 3 bay leaves
- 2 tsp oregeano
- 2 tsp garlic
- 2 paprika
- Salt and pepper to taste
- Handful of cilantro
Step 1: Sofrito
- Coat your pan with olive oil. About 2 tablespoons
- Saute the onions until they start getting brown
- Add the spices and a pinch or two of salt.
- Cook till you can really smell the spices and onions looked carmelized
- Let cool and then but in a blender with the garlic and cilantro
Here is a quick video clip so you get what sofrito looks like:
Step 3: Cooking the Beans
- Add olive oil to the pan you cooked the sofrito in. The sofrito is still hanging in the blender
- Drain the beans and through them in the hot oil.
- Add in your sofrito mixture and cook for about 10 mins on low.
This is just one version. I have tried and really liked using parsley, adding white wine, using curry powder and many other things. So don’t be afraid to play around with your black beans.
Who loves black beans? And how do you make them?
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