MyLatinDelights.com
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RECIPE CATEGORIES
Black Beans (See can recipe)
Prep Time: 5-10 minutes
Servings: 10
Cooking Time: 2-2 1/2 hours
1 lb of black beans
15-20 cups of water
1 1/2 Maggi chicken buoillons
1/4 teaspoon of freshly ground black pepper
1 ½ tablespoon of tomato paste
1 tablespoon of white vinegar
1/2 cup of olive oil
1 bay leave
Salt to taste
1 teaspoon of red pepper flakes (optional)
1 small onion
4 garlic cloves
1 teaspoon of oregano
3-5 twigs of cilantro
2-3 twigs of thyme or 1 teaspoon
TIP: Soak overnight with to reduce cooking time and change water before cooking
TIP: Beans require a large amount of water to cook. Make sure it's soupy and runny while it's boiling and thicker when it's done
TIP: Add two tablespoon of oil to reduce foaming
INSTRUCTIONS
Drain water and rinse
Place beans in large heavy bottom pot and add about 15-20 cups of water
Cook beans on medium to high heat for 2 hrs or until tender (after boiling for 1 hr, add about 15 cups of water)
Blend or chop the last 6 ingredients
In a large skillet, heat oil and saute chopped or herbal blend, black pepper and tomato paste for 1-2 minutes. Then add 1/2 cup of the beans juice. Stir for 1-2 minutes and pour into beans pot and stir
Add chicken bouillon and vinegar and cook for 15-20 minutes.
Serve with white rice
Enjoy!
