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Smoky black beans
We have taco night almost weekly in our house. I can’t say it’s anything fancy. It usually consists of shredded chicken from the crockpot that has been smothered in Frontera green chile enchilada sauce, but it’s probably my kids favorite night of the week. It couldn’t be simpler. But really the star of taco night in our house, are the black beans. My crew is crazy for black beans (and I kind of am too).
This black bean recipe is hands down the best I’ve tried. Smoky, salty and just a little bit of heat. I start with dried beans that have been soaked overnight, and then cook them in onions, garlic and adobe sauce for just over an hour so they’re nice and creamy on the inside, but still have a little bit of a bite (there is nothing worse than mushy overcooked beans). Finished off with a generous helping of lime and cilantro.
Sure, canned beans are easier, yes. No doubt about it. But there is no comparison when it comes to taste. These are worth every ounce of effort (and let’s be honest, most of the effort is just remembering to soak your beans…the rest if pretty simple).
Taco night is just around the corner, so give these a try.
Recipe:
Smoky black beans
Instructions:
- In a large bowl add rinsed and sorted dried black beans, and add enough water to cover beans by one to two inches. Let beans soak at least 8 hours, or overnight.
- Once beans have soaked, drain, and set aside
- In a large dutch oven, add olive oil and diced onion. Allow onion to cook 3-5 minutes over medium heat until cooked through.
- Add garlic, cumin, and adobo sauce. Cook until just fragrant, about one minute.
- Add beans, chicken stock, and bay leaf to the pot and stir. Bring to a gentle simmer over low heat, and cover with lid at a slight angle (leave a little venting).
- Simmer beans for 60 minutes and then taste. Continue cooking for another 15-30 minutes depending on your taste preference.
- Add salt, pepper, the zest and juice of two limes and a generous handful of cilantro, Stir and enjoy.
Recipe:
Smoky black beans
Instructions:
- In a large bowl add rinsed and sorted dried black beans, and add enough water to cover beans by one to two inches. Let beans soak at least 8 hours, or overnight.
- Once beans have soaked, drain, and set aside
- In a large dutch oven, add olive oil and diced onion. Allow onion to cook 3-5 minutes over medium heat until cooked through.
- Add garlic, cumin, and adobo sauce. Cook until just fragrant, about one minute.
- Add beans, chicken stock, and bay leaf to the pot and stir. Bring to a gentle simmer over low heat, and cover with lid at a slight angle (leave a little venting).
- Simmer beans for 60 minutes and then taste. Continue cooking for another 15-30 minutes depending on your taste preference.
- Add salt, pepper, the zest and juice of two limes and a generous handful of cilantro, Stir and enjoy.
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