Sandra Keros
My big brother Bill likes beans. Black ones. This morning I showed him how to make a pot of black beans to eat with poached eggs on top or as a snack later (or myriad other meal ideas). It's so easy and cheap - yes - you can do it too. Here's what we did:
~ FIRST ~
Assemble and prepare ingredients:
2 C black beans, soaked overnight in a bowl with a couple inches of water to cover
1 C chopped onion
2 T chopped garlic
1 large carrot, sliced thinly on the bias (diagonal)
2 stalks celery, sliced thinly on the bias
2 C vegetable broth
2 bay leaves
1/4 t chipotle chili powder (optional or substitute with regular chili powder)
large pinch of paprika
sea salt and pepper to taste
juice of fresh lime
2 T chopped dill (or cilantro or basil, whatever you have on hand)
1 T rendered bacon fat
1/2 cup tomato puree
Drizzle of olive oil
~ SECOND ~
Heat dutch oven (see
picture*) for about a minute with medium heat. Then add enough olive oil to coat bottom of pan and warm oil hot enough so that when you add onions, carrots and celery they sizzle but don't burn. Sauté vegetables for about 4 minutes then add garlic. Continue to sauté and stir for another 1-2 minutes, until aromatic. Add beans, bay leaves and enough vegetable broth to cover beans by an inch and bring to a boil. Skim off any scum. Simmer for one hour.
~ THIRD ~
Add sea salt and pepper to taste, lime juice, dill, chili powder (optional) and paprika. It should taste yummy but not too salty (if so, just add more broth or water). Simmer another 1 - 2 hours, until beans are done. Add tomato puree, more sea salt if needed, and a dollop of rendered bacon fat to make it extra yummy and nutritious.
~ FINALLY ~
Eat it. You can drizzle olive oil on top and serve with poached eggs, chunks of avocado and tomato for a delicious meal anytime.
* If you can't see the picture on Facebook then please go to my blog to view it - www.SandraKeros.com/blog.
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