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From Dorothy McNett's recipes at www.dorothymcnett.com. Rinse the beans very well and then cook as directed here. I usually do not soak the beans since I prefer the more natural texture of the beans if they have not been soaked. But, it may take a bit longer cooking time. After cooking, use in tortillas, in salads, mixed with rice, in soups, or just the way they are.
2 cups black beans
In a heavy bottomed stock pot combine all ingredients. Bring to a boil, reduce heat to medium low, cover with lid slightly ajar and cook about 1 to 1 1/2 hours, or until beans are tender and most of the moisture has been absorbed. Adjust seasonings, adding about 1/2 teaspoon sea salt, and use as is or in recipes as needed.
Recipe created 1998-02-11.