Black beans are a late addition to my repertoire. Dining at Taryn’s is definitely an influence and inspiration to start cooking black beans more often. This is one of those recipes that combines simple ingredients to achieve something absolutely delicious. And while I did not grow up eating black beans, now they are something of a staple in my household. I have them for breakfast, lunch and dinner!
This recipe uses tallow which is beef fat to sauté the aromatics but you can keep this 100% vegan by substituting the tallow for olive oil or coconut oil.
Black Beans
Ingredients
- 2 cups black beans (soaked overnight and rinsed)
- 2 onions (diced)
- 6 cloves garlic (smashed)
- 1″ piece ginger (finely minced)
- 1 1/2 bundles shadon beni or culantro – approx 18 leaves (finely chopped)
- 1 scotch bonnet pepper
- 3 bay leaves
- 1 tbsp tallow or butter
- 1 tbsp whole geera/cumin
- 5 cups water
- 1/2 tsp msg
- salt (to taste)
Method
- Melt tallow or butter in a pot.
- Add geera/cumin to the fat then toast for 30 seconds
- Add onion, garlic, ginger and 3/4 shadon beni/culantro then sauté until onions develop a light brown color.
- Add black beans, water, bay leaves and scotch bonnet pepper then bring to a boil on high heat.
- Reduce heat to low then cover pot and simmer for 90 minutes.
- Remove cover then season beans with msg and salt to taste.
- Remove beans from flame then finish with fresh shadon beni.
- Serve & Enjoy!
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