BOB & LENORE's COOKBOOK

BLACK BEANS

Ingredients:

2 tablespoons EVOO
2 onions, minced
6 cloves garlic, minced
3 cups black beans, cooked (canned or see recipe for homemade using dried beans)
1 teaspoon salt
1 teaspoon ground black pepper
3 bay leaves
1-1 ½ cup orange juice
Pimento d’espillette (smoky paprika vinegar) to finish

Method:

Sauté onions and garlic in EVOO, add beans, salt and pepper, bay leaves, and orange juice. Simmer over medium-low heat, or bake covered in 300F oven, 20-30 minutes. Remove and spritz with smoky paprika vinegar to finish. Serve as base to piquillo stuffed peppers. (see recipe) Serve with rice if desired.

TO COOK DRIED BEANS

Ingredients:

1 pound beans (black, navy, cannolini, pinto, etc)

4 quarts water

3 Tablespoons salt

Method:

SOAK: Wash and pick over beans. Place into 4 cups salted water and refrigerate over night. Rinse well before cooking.

COOK: For every 1 cup of dried soaked beans, use 4 cups of liquid (chicken stock, water), place on stove and cook over medium heat to simmer. If desired add 1 bay leaf, 1/4 teaspoon cayenne, 3 cloves minced garlic and 1 teaspoon fresh thyme. Place into 275 oven for 1- 1 1/4 hours. Use immediately in your recipe or chill to 40 degrees F and keep refrigerated until needed.

TO RECIPES

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