Smoky Black Beans
) dry black beans
small onion, diced
butter or olive oil
cloves garlic, peeled and smashed
large carrots, diced (about a cup)
chopped parsley or cilantro
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Take a look through the beans and pick out anything that isn’t a bean and give them a quick rinse in a colander.
In a large pot (at least 3 quart size) saute the onion and pepper in the butter over medium-high heat for about 5 minutes until the onion starts to get a little brown in places.
Add the garlic, bay, salt and paprika and cumin and cook 60 seconds until you start to smell the cumin and paprika toasting.
Add the beans along with 8 cups of water.
Cover and bring to boil. Crack the lid, turn down the heat to low and simmer the beans for about an hour or 90 minutes or until almost fully tender.
Add the carrots (and another cup of water if the beans are not still submerged) and simmer another 30 minutes until the beans are cooked and squishable.
Serve over rice with lime wedges and fresh herbs on top.
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