David’s Amazing Black Beans
Submitted by David Cheng
Vary the spices to have different bean flavors every night of the week! Sofrito is a mix of chopped onions, sweet red peppers, garlic, and cilantro. You can substitute the ingredients chopped separately if you don’t have sofrito handy.
- 1 medium onion, chopped
- 1/2 red bell pepper, chopped
- 2 Tablespoons sofrito
- 2 teaspoons Spanish (smoked) paprika
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano, crushed
- 1 bay leaf
- 1/2 can chopped tomatoes with habenero peppers (use plain tomatoes for something a little less hot)
- 1/4 c. water
- 1 can black beans, rinsed and drained
- salt and hot sauce to taste
- 2 Tablespoons to 1/4 c fresh cilantro, chopped
Use a little non-stick cooking spray in a 2 quart saucepan. Add the onions, pepper, and sofrito (or garlic) and steam-fry until the onions are clear and the pepper is soft. Add a little water if you need to keep it from sticking. When the onions are cooked, add the spices and continue cooking for another minute or two until it’s really fragrant. Add the tomatoes and the water and stir everything together well. Finally add the beans and cook for 30 to 45 minutes. Adjust the salt and heat. These can wait on the back burner while you do everything else. Add the cilantro just before serving.