Black Beans

If you like black beans from a can, then you haven't really tasted black beans! There's nothing like making them in a cast iron kettle, slow simmering for hours, then used in any recipe that you would normally use the canned version in. It's so easy!

What You'll Need:

1 Lb. Dry Black Beans
1 Medium Onion, Diced
1 Medium Poblano Pepper, Diced
2-3 Cloves Fresh Garlic, Finely Chopped
2 Cups Vegetable Broth
Sliced Jalapeno to Taste (I use the nacho slices in the jar because I like the flavor)
1 Tablespoon Chili Powder
1Tablespoon EVOO
Salt & Pepper to Taste

What To Do With It:

Thoroughly rinse the dry beans then soak for a minimum of 4 hours. Place the onion, garlic and poblano in your kettle and cook in the EVOO until the onion is translucent. Rinse the soaked beans well, then place in the kettle and add the remaining ingredients. Add enough water to cover the beans by about 2". Bring to a boil, then reduce heat to a low simmer, cover and simmer until the beans are tender but not mushy. You'll want to check them often and stir gently, you don't want to overcook them, and you want to keep an eye on the water so you don't let them get too dry, but not so much water you end up with soup. Once they're done, you're ready to use them in your recipes or just enjoy them all by themselves!

* Try using them in my Vegetarian Black Bean Enchilada recipe!