Beautiful Black Beans

These are the homemade black beans that put the canned ones to shame.  Serve by themselves as a side dish or in any dish calling for black beans.  Yes, these are the ones I use on the Huevos Rancheros!

1      lb  dried black beans -- picked over and rinsed
2 t.  salt
1      onion -- chopped fine
1      green bell pepper -- chopped
1      red bell pepper -- chopped
4      garlic cloves -- minced
1 T.  cumin
1/3   cup  olive oil
3 T.  tomato paste
2 T.  red wine vinegar
                         
Soak dried beans in cold water to cover by at least 2" for an hour; drain.

In a large heavy pot, simmer beans in water, keeping the water at about 1" above beans.  Add water as necessary to keep them barely covered for 1-2 hours or until tender.  Add the salt and simmer for another 5 minutes.

While beans are cooking, saute the onion and peppers, garlic and cumin in oil over moderate heat, stirring until veggies are softened.  Add the tomato paste and cook for 2 more minutes.

When the beans are tender, stir the veggie mixture into the beans, add vinegar, salt and pepper to taste and simmer until the mixture is thickened how you like them. Print this post