These beans are to die for when served with fried plantains and sour cream.
This recipe makes enough to last two people 2-3 days and the taste improves with time.
1 bag of dry black beans soaked overnight or longer. Rinse the beans whenever you think of it and cover with fresh water. You can also add whey.
Place soaked beans into a pot, cover with water and bring to a boil. Strain the beans, add fresh water and bring to a boil. Repeat this as many times as you think of it. When you have done it a couple times, turn down the heat and allow the beans to simmer gently for a few hours or until they are very soft. For more information about the soaking and cooking process for beans please see All Hail The Legume.
- 1 large onion, sliced
- 4-5 cloves of garlic, minced
- 1/2 c bacon or pork sausage, diced
- 1 inch ginger, minced
- sprinkle of turmeric
- sprinkle of hot chili powder
In a heavy skillet, saute the onions and bacon in a good amount of fat, preferably lard or coconut oil. Add in the turmeric and chili powder, allow the onions to caramelize slightly. Add the garlic and ginger and beans. Add water if necessary. Mix over low heat to allow flavors to mingle.
- ground coriander
- ground cumin
- dried oregano
- salt and black pepper to taste
Mix. Let beans cook another 5 minutes, stirring occasionally to prevent them from sticking on the bottom.
These are really delicious and can be used as a dip with sour cream, or served with sour cream and fried plantains as they do in El Salvador.
It also works well if you substitute pinto beans for the black beans.