SacObserver.com [SOUL] Recipes: Side Dish: Bordertown Black Beans

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Posted: 05.06.04 @ 2 p.m. Bordertown Black Beans

INGREDIENTS
	SHOPPING LIST
	_____	1 pound dry black beans
	_____	Water
	_____	1 bay leaf
	_____	3 tablespoons olive oil
	_____	1 large onion, chopped
	_____	1 large green bell pepper, chopped
	_____	6 large cloves garlic, minced
	_____	2 teaspoons salt
	_____	1 teaspoon ground cumin
	_____	1/2 teaspoon dried oregano leaves
	_____	3 to 4 tablespoons Tabasco Chipotle Pepper Sauce
	_____	Queso fresco (available in latin markets) or crumbled farmer’s cheese, crumbled feta or fresh goat cheese
	_____	Hot cooked rice (optional)


	Bordertown Black Beans

	Soak Time: 6 to 8 hours Cooking Time: 2 hours, 10 minutes Servings: 6 to 8

COOKING TOOLS

1. Sort beans and rinse well. Place in Dutch oven and cover with water; soak 6 to 8 hours or overnight. Drain and rinse.

2. Cover beans with fresh water, add bay leaf and bring to a boil; reduce heat to medium-low, cover and simmer just until tender, about 1-1/2 hours, adding additional water if needed.

3. Heat olive oil in large skillet over medium heat. Add onion, green pepper and garlic, and cook until tender, about 10 minutes, stirring often.

4. Add to beans along with salt, cumin and oregano. Continue cooking, stirring occasionally, until beans are very tender, about 20 to 30 minutes longer, adding more water if needed.

5. Stir in Chipotle Pepper Sauce to taste and remove bay leaf. Sprinkle with cheese. Serve over rice if desired.

Recipe courtesy of the McIlhenny Company, makers of Tabasco Chipotle Pepper Sauce.