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Black beans Puerto Rican style, or really my way. I’ve had black beans many ways, but these are by far my favorite way to have them. And the best part about it, is, it’s my recipe. Simple but delicious, with a bowl of white rice or my new favorite way to have rice, sauteed with diced onion and garlic in olive oil and butter, and cooked in a cast iron cocotte in a bouillon chicken broth. Okay, lets get back to the beans. Here is the recipe I use. One can of Goya black beans or other brand like Progresso’s black beans. Start by sauteeing a small diced onion with a couple of minced garlic cloves, in 2 tbs of olive oil with a medium flame or heat, till the onions are slightly caramalised and wilted. Add the beans to the pot. Make bouillon broth by adding a bit of water to a cube of Knorr’s chicken bouillon and allowing to emulsify. (You can break up the cube with the back of a spoon or finger.) Add the bouillon liquid to the pot and add enough water to cover the beans. I use the can the beans were packaged in filled to the top with cold water, as my measuring cup. Add 1 bay leaf, a splash of white or cider vinegar (1 tsp), freshly cracked black pepper, and a pinch of cumin (1/8 tsp). If you like a bit of heat, you can add a pinch of red chilli flakes. Lower the heat stir and cover with a lid and cook for about 20 minutes. Note: The bouillon cubes have plenty of salt, so check for seasoning and salt to taste – if you like more salt. You can use plain water to make the beans if you don’t have knorr’s on hand. Fresh chicken, beef or vegetable stock can also be used to make the beans. Once the beans are half way cooked about 20 minutes, with the back of a large cooking spoon, mash a few of the beans against the pot to release their starch and help thicken the broth. Uncover and allow the broth to thicken slightly. Do not over reduce or you will end up with a black bean paste. You will only need to cook down for approximately 5-8 more minutes, or until the beans reach a nice consistency. Now serve with your favorite rice. Enjoy!