Black Beans
BLACK BEANS
Simple and flavorful made from scratch black beans. Simmered to perfection with just the right veggies and spices.
I love black beans as a side dish. They go well with just about everything. These black beans come together so easily. It takes them a few hours to finish cooking, but its not a constant watch. Tonight I grilled some steaks with some Jack Daniels Glaze and made mashed potatoes and baby carrots.
With the country under lockdown and grocery stores running out of basic items. Its been a little challenging. Beans are something that keeps for a long time and is easy to make. Veggies are still readily available to flavor them up and spices are always on hand.
Everybody stay safe and healthy. If you have any requests for me please let me know.
WHAT YOU NEED
vegetable oil
white onion
celery
carrot
bell pepper
minced garlic
diced jalapeno
dry black beans
chicken bouillon cubes
water
apple cider vinegar
Cholula
chili powder
cayenne pepper
cumin
salt
black pepper
hickory liquid smoke
bay leaf
HOW TO MAKE IT
Heat 2 tablespoons of oil in a large saucepan over medium heat. Add onion, celery, carrot, bell pepper, and garlic and simmer slowly for 15 minutes or until the onions are practically clear.
Keep the heat low enough that the veggies don’t brown and are careful not to burn the garlic. When the veggies are ready, pour the whole black beans, the chicken bouillon cubes and turn the heat up to a boil.
Add all the other ingredients in the pot reduce heat to a simmer.
Cover and simmer stirring occasionally for 2 hours or until soup has thickened and all the ingredients are tender.
Garnish with Monterey jack cheese, green onions, and sour cream
Black Beans
Ingredients
- 1 tbsp vegetable oil
- 1 white onion (diced)
- 1 cup celery (diced)
- 1/2 cup carrots (diced)
- 1/2 cup bell pepper (diced)
- 2 tbsp minced garlic
- 1 tbsp diced jalapeno
- 1 lb dry black beans
- 8 chicken bouillon cubes
- 8 cups water
- 2 tsp apple cider vinegar
- 1 tsp cholula
- 2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp liquid smoke
- 1 bay leaf
Garnish
- monterey jack cheese, green onions, sour cream
Instructions
- Heat 1 tbsp olive oil in a large saucepan over medium heat.
- Add onions, celery, carrot, bell pepper, and garlic and simmer slowly for 15 minutes or until the onions are clear.
- when the veggies are ready, pour the whole black beans, chicken bouillon cubes, and water. Turn the heat up to a boil and stir well.
- Add everything els to the pot and turn the heat down to a s immer.
- Cover and simmer stirring occasionally for 2 hours or until the soup has thickened and all the ingredients are tender.
- Garnish with monterey jack cheese, sour cream and green onions