Brazilliant Black Beans

If You Hanker For A Steeping Bowl Of Black Beans, There’s A Surprise Waiting

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The sour-salty play of ume plum vinegar—a Japanese specialty— along with the kick of ginger really plays up black beans.

The Brazil part of the title is lost in time, but I promise you deep, comfort. Serve it thick as a bean stew or thin for a soup.

 

INGREDIENTS: Using dried beans or a canned bean version follows

  • Brazilliant Black Beans
    Ume plum vinegar and ginger bring it on!

    black beans- dried, 1 LB (2-1/4 cups)

  • bay leaf- 2
  • garlic- 1 TBS, sliced, divided
  • water- 5 cups
  • onion- 2 cups, diced
  • bell pepper- 2 cups, diced, or poblano mix
  • olive oil- 2 TBS
  • ginger- fresh, 2 TBS, grated
  • cayenne pepper- 1/4 tsp or more; or other chile of choice
  • cumin- ground, 2 tsp
  • ume plum vinegar- 2 TBS or more to taste
  • sea salt- 1 tsp
  • cilantro- 1/4 cup or other fresh herb or blend, choppe

For exceptionally soft, unctuous beans soak dried beans in one quart of water with 2 TBS. of salt for 6-8 hours. Then rinse and continue below. It’s worth the planning!

Brazilliant Black Beans

 

INSTRUCTIONS:

1 Prepare the ingredients.

Choose a cooking method below:

Pot Cooking Directions:

2 In a bean/soup pot, add beans, bay leaves, and half the garlic, and water. Bring to the boil, quickly skim excess foam, then reduce heat to a simmer, partially cover the pot and cook for 45 -60 minutes or until beans are almost tender—they will be cooked further with the vegetables. In the meantime, sauté the cumin and ginger in oil, then add the vegetables and cook until softened. Combine the vegetables with the beans and simmer for 5-10 minutes. Remove the bay leaves.

Pressure cooker Directions:

3 In a pressure cooker, follow the same directions as above to the point of removing the foam. Then put lid on, bring to full pressure and pressure cook for 20 minutes. Release pressure and remove lid, turning the lid away from you to vent the steam. If beans need further cooking, use stove top method to finish. In the meantime, sauté the cumin and ginger in oil, then add the vegetables and cook until softened. Combine the vegetables with the beans and simmer for 5-10 minutes. Remove the bay leaves.

Slow Cooker Directions:

4 Add beans, bay leaves, half the garlic, and water to a slow cooker ; turn on low. Cook for 6 or more hours until beans are soft. In the meantime, sauté the cumin and ginger in oil, then add the vegetables and cook until softened. Combine the vegetables with the beans and simmer for 30 minutes on high. Remove the bay leaves.

Using Canned Beans:

Use pot cooking method above. Sauté the cumin and ginger in oil, then add the vegetables and cook until softened. Combine with the beans, bay leaves and simmer for 20-39 minutes. Remove the bay leaves.

5 Do a final taste and adjust for a sour-salty balance. Add the fresh minced herbs

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