New recipes

Savory Stewed Black Beans

Savory Stewed Black Beans


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Soaking the beans is helpful, but not imperative. Usually, they’re soaked to both quicken the cooking process and get rid of some of the gas-inducing starches in the soaking liquid. Dried black beans are available in packages or bulk bins. But if you’re in a hurry, canned, unsalted beans are equally good in this recipe.

How to Make It

Step 1

Place dried black beans (about 3/4 cup), unsalted chicken stock, and water in a medium bowl; cover and refrigerate for 12 to 16 hours.

Step 2

Heat a medium saucepan over medium-high. Add olive oil to the pan; swirl to coat. Add chopped red bell pepper and chopped yellow onion; cook 5 minutes or until tender, stirring occasionally. Add minced fresh garlic (about 3 cloves), dried oregano, black pepper, and ground cumin; cook 1 minute, stirring frequently. Add the stock and bean mixture to the pan; bring to a simmer. Add 1 bay leaf; reduce the heat to medium-low. Cover and simmer until very tender, about 1 1/2 hours. If the level of water starts to reduce below the surface of the beans, add water, 1 cup at a time. Cool completely. Refrigerate until needed.


Watch the video: Chickpeas Burger-Spicy chickpea patties with plain jogurt Dip-Recipe from Kitchen Basics (June 2022).


Comments:

  1. Apollo

    that it is?

  2. Chavatangakwunua

    It is obvious in my opinion. I advise you to try to search google.com

  3. Gillermo

    Notably, it's the funny answer

  4. Abd Al Alim

    Informative and interesting. But, it is difficult for my brains to perceive. Did it seem so to me or to you too? I ask the author not to be offended.

  5. Rosswald

    Can not decide.



Write a message