black beans — wine, books and wanderlust

The Man Friend is a meat and potatoes kind of guy. Technically, meat and carbs is more accurate. However, pasta, rice, and potatoes get pretty boring after a while. And there are only so many ways to keep all those carbs somewhat healthy.

After several attempts at different types of beans, this is my absolute favorite black bean recipe. They're usually best after they've simmered all day long. The flavors get a chance to meld together. Even better, once you're done with the prep work, it's basically hands-off cooking (not including the occasional stir).

black beans (adapted from Food Network)

prep time: 30 minutes | cook time: 3-5 hours

experience level: easy peasy | specialty: Vegan

1 pound dried black beans, sorted, washed, & drained
1 tbsp canola oil
1 yellow onion, finely chopped
1-2 jalapeños, seeded/deveined & finely chopped (keep more seeds if you like your beans spicier)
2-4 cloves garlic, minced
8 cups low sodium vegetable broth
1 tsp ground cumin
1 tsp dried oregano flakes
1 tsp sea salt
1/2 tsp coarse black pepper
1/4 tsp red pepper flakes
2 tbsp fresh lime juice
2 tbsp red wine vinegar

The night before, sort out your dried beans. This is critical...because the last two batches I've made had multiple little rocks and pebbles in them. I've paid way too much on dental work to take any chances. Place the "good" beans in a large bowl and fill the bowl with water, until the beans are covered about 2 inches deep. Leave them to soak overnight.

When you're ready to start the beans, prep all of the veggies and drain the beans. Set a large stockpot on your stove to heat over medium-high temp. Carefully add the oil to warm (about 30-60 seconds). Add the onion and peppers, cooking until softened. Stir in the garlic and cook until fragrant, about 30 seconds.

Slowly stir in about 1 cup of the vegetable stock (this also helps deglaze the pan a bit) and add all of the seasonings. Stir until mixed well. Gradually pour in the remaining stock, stirring to make sure everything is well mixed. Squeeze in the lime juice. Bring the beans to a boil, then reduce to a simmer. Cover and cook for at least 3 hours, or until the beans have softened.

Once the beans are cooked through and the liquid has thickened to a thin gravy-like consistency, stir in the vinegar.

Additional topping options: chopped green onion (V), sour cream, shredded cheese, or avocado (V)