Bitchin’ Black Beans
Ingredients:
4C Dry black beans
1 Lemon or lime, juiced
1 Tbsp. Epazote
2 tsp. Oregano
4-5 Yellow onions, caramelized
1 Bottle of beer
1 Tbsp. Cumin
2 tsp. Salt
3/8 tsp. Ground chipotle pepper
8-10 Roma tomatoes, halved and chopped into 3/8” chunks
3 Tbsp. Finely chopped cilantro stems
Method:
Soak beans for 24 hours in enough *warm* water with the lemon or lime juice to allow for the volume of the beans to double. Drain and rinse the beans in a colander. Place drained beans into a #26 Le Creuset pot or similar. Add epazote and oregano with enough water to cover beans about 1-inch. Bring to boil and simmer with cover cracked for 1-hour, stirring occasionally. Cover, turn off and leave overnight to slow cook. If beans are cooked soft the next morning, add remaining ingredients and simmer uncovered to reduce liquid such that a thick sauce forms. Adjust seasonings to taste.
Tips:
• Use a glass bowl to soak beans. The warm, acidic water will damage metallic bowls.
• Use a full-bodied beer such as an ale or stout.
• Do not add salt until after beans are cooked or they’ll be tough.
• Serve over steamy Jasmine rice with plain yogurt, chopped cilantro topping, avacado slices and fresh corn bread, or as an ingredient for a bitchin’ breakfast burrito, or....
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