Love, Love, Love these! I make them all the time, and especially like to eat a steamy bowl of these spicy beans with a piece of pita bread for lunch. I do change the recipe a little, although it is good as written. I sweat my onions in olive oil (1.5 T) for about 8-10 minutes, until they are slightly softened but not fully cooked. While those sweat I rinse a can of black beans thoroughly (leave the beans in the can and just keep adding water until it drains clear). Once beans are clean add enough broth (whatever kind you have) to fill the can back up. When onions are just barely starting to brown add 1/2 tsp salt, 1/4 tsp cayenne, and cilantro (which I increase to 1/3c. chopped), cook for another minute and then add your can of beans in broth. Bring mixture to a simmer and allow to simmer until liquid is cooked down to a desired consistency, about 10 minutes(leave 'em soupier if you want to soak up the broth with bread, or cook 'em longer to make them creamier if you want to use them as a side dish), add more salt to taste if needed. I serve with a little fresh chopped cilantro on top. These are truly the best black beans ever!
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Love, Love, Love these! I make them all the time, and especially like to eat a steamy bowl of...