bubbling black beans

I think i was sufficiently confusing in this post.  Did I use canned beans or dry beans?  I don’t think you be able to tell by reading this.  So I’ve edited.  Here it is:  I eat a lot of black beans in my life.  For the most part I eat canned since a) they taste pretty equivalent and b) I cannot remember to get them out the night before to soak.  And yes, I have tried quick soaking them followed by a cooking phase, but this never seems to work like intended or as quick as it should, I’m just too impatient (yes, I have tried a crock pot too!). But this time I tried again with dry beans and did the old fashion soak. Anyway, I love black beans in all their simplicity.  I cooked them the other night and paired them with a less than impressive carne asada dish, but it was the beans that were the standout.  I am eager to make a black bean soup again or a black bean burger, and very soon I will share my other favorite way to eat black beans for breakfast.

Black Beans

1lb dry black beans, cooked per instructions or to your fancy
1 onion, chopped
ground cumin to taste
ground chili powder to taste
a couple garlic cloves, chopped
a stalk or two of celery (pull it out after it’s done)

Prepare beans per package instructions or whatever way works for you to soak them sufficiently.  Once soaked and ready to be cooked add onions, celery and garlic to the pot. Bring to a boil then simmer until tender.  I like to cook my onions a little bit before throwing them in the pot, just to brown them and given them more flavor, but really you could just dice em and put them in.  I tend to season at the end of cooking just so I can control the flavor a bit more.

Tagged as: Black Beans