Savory Black Beans
serves 8-10
This recipe will feed a small army. If you want, cut the recipe in half, or use the extra beans for other dishes -- quesadillas, burritos, or alongside a meat dish.
This recipe is part of Andrew Schloss's Sunday Dinners.
8 cups water
1 pound dried black beans
2 ribs celery, halved
1 medium carrot, quartered
1 habenero chili
2 whole cloves
1 small onion, halved
2 bay leaves
3 ribs celery, finely diced
3 medium carrots, finely diced
1 small onion, finely chopped
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground coriander
Juice of 1 large lemon
prep: 40 minutes
total: 2 hours 40 minutes
heavy soup pot (with cover)
colander
sauté pan
1. In a heavy soup pot, bring the water and the beans to a boil; continue to boil for 2 minutes, remove from the heat, cover, and set aside to soak for 1 hour. Drain.
2. Combine the beans, halved celery ribs, quartered carrot, and habenero in the pot. Stick a clove into each onion half and add to the pot along with the bay leaves.
3. Cover with water and bring to a boil. Simmer for 1 hour, or until the beans are tender, adding more water as necessary. Drain. Remove and discard the celery, carrot, onion, cloves and chili.
4. Sauté the diced celery, diced carrots and chopped onion in the olive oil until tender. Add the garlic and coriander and cook for another 30 seconds.
5. Add 4 cups of the beans to the sautéed vegetables. Toss the vegetables to combine. Heat through, stir in the lemon juice and salt and pepper to taste.
