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

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

• 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

coriander seed- ground, 1 tsp

ume plum vinegar- 2 TBS or more to taste

cilantro- 1/4 cup or other fresh herb or blend, chopped

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!

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

PLANNED-OVERS: Here is the beauty of planned over dishes. Sitting in your beans are a pasta dish and a quesadilla!

Brazilliant Pasta

• black beans – 2 cups planned-over beans
• Marsala wine – 2 TBS or Madeira, or dry sherry
• hot sauce – to taste
• five-spice powder – 1/2 tsp
• macaroni – 1 cup cooked
• cilantro – or scallions, minced

1. Heat up the beans; add all the ingredients except the garnish
2. Taste and adjust the flavors
3. Add the parsley and serve.

Brazilliant Quesadillas – What’s not to love about this quick lunch or party food

1. Spoon Brazilliant bean mixture on half a taco, add some hot sauce or cooked chilies, and a good helping of grated pecorino romano or other cheese
2. Fold them and brown in an oiled skillet
3. Serve with sour cream and other traditional toppings of choice

Recipes by B. Hettig