(home-cooked beans)
1 lb black beans
2 Tbsp vegetable oil
1 medium onion, coarsely diced
2 sprigs fresh epazote, or 2 Tbsp dried
2 1/2 qt. water (or part water, part vegetable stock)
1-2 tsp salt, or to taste
Pick over beans, place in a large bowl, cover by at least two inches with cold water, and let soak overnight.
Drain beans and place in a large stock pot with oil, onion and epazote. Add water and bring to a boil. Simmer, partially covered, until the beans are tender, 1 1/2 to 2 1/2 hours, depending on the freshness of the beans. Skim off foam as necessary and add water if the mixture becomes too thick. When the beans are tender, add salt to taste and simmer for a few minutes. If using fresh epazote, remove the sprigs before serving.
Can be frozen or used in rice and beans or burrito filling; for black bean soup, puree beans, flavor with cumin to taste, and add vegetable stock.
Makes 7 cups.
Adapted from The Perfect Pantry
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
