RCI-VG.004.1332.001
Standard black beans
Standard black beans from the Recidemia collection
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyintermediate
Ingredients
- lb dried black beans1 unitpicked through and washed
- Onion1 smallcut in half
- ribs celery2 unitcut into 2 inch pieces
- carrots2 unitcut into 2 inch pieces
- green bell pepper1/2 unitcored and seeded
- garlic3 clovespeeled
- bouquet garni of 1 bay leaf1 unit3 sprigs fresh thyme, 3 springs of fresh parsley, tied in a piece of cheesecloth
- 1/2 teaspoon
- 1/2 teaspoon
- salt and freshly ground pepper1 unitto taste
Method
1
Place the picked and washed black beans in a large pot and cover with cold water by about 3 inches. Bring to a boil, then drain and rinse the beans under cold water.
2
Return the blanched beans to the pot and add 6 cups of fresh cold water. Add the halved onion, celery pieces, carrots, green bell pepper, garlic cloves, and the bouquet garni bundle.
3
Bring the pot to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 60-75 minutes, stirring occasionally, until the beans are tender but not falling apart.
70 minutes
4
Test the beans for doneness by pressing one between your fingers; it should break easily. If still firm, continue cooking for another 10-15 minutes and retest.
5
Remove and discard the bouquet garni bundle, the onion halves, and the large vegetable pieces using a slotted spoon or sieve.
6
Stir in the ground cumin and dried oregano, mixing well to distribute the spices evenly throughout the beans.
7
Taste the beans and season with salt and freshly ground pepper as needed. Adjust the consistency with additional water if the beans appear too thick or dry.
8
Simmer for another 5 minutes to allow the seasonings to blend, then serve hot.