Black Beans with Herbs and Spices
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Ingredients
Black beans, 2 cups Water, 5 cups for soaking 1st Water 2nd Onions, 1 or 2, chopped Garlic, 1 bulb,(not 1 clove) about 40 grams, crushed and minced. Ginger, 1 Tablespoon, minced Turmeric, 1 Tablespoon, minced (too much will be bitter) Jalapeño, 1, minced 3rd The rinsed beans and Water, 4 cups 4th Oregano, 2 teaspoons dried or 2 Tablespoons fresh, minced. Cumin seeds, 1 Tablespoon, then grind. Black pepper, 1 teaspoon freshly ground. Coriander, 1 Tablespoon if desired. Cinnamon, 1 Tablespoon. Turmeric, 1 teaspoon if fresh isn't going to be used. 5th ¼ c soy sauce 1 cup dulse or other sea weed (optional). 4For Instant Pot:
The beans are softer and generally better this way and you don't have to monitor the cooking. Decrease the water to 4 cups Saute the vegetables with water in the Instant Pot. Add the beans and water Pressure cook high for 50 minutes then let naturally decompress. Then add the 5th ingredients. |
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Directions
Sort to check for any foreign material, then soak the beans for 5 or more hours. Drain and rinse the beans. Heat a 4 quart or larger pot. Add 1/8" of water. Add the 2nd ingredients. Stir and cook on medium high, until the garlic just begins to brown. As the vegetables begin to stick to the pan scrape them off and keep them from burning. Add more water to deglaze when you need to. Add the beans and water. When the beans are boiling turn the heat down to a low boil (more than a simmer), 1 to 2 on my electric stove. You want to be able to cover the pot and not have it boil over. Add the 4th ingredients when the beans are done and stir. After about an hour check to see if the beans are soft. If so add the 5th ingredients. At this point you can turn the heat down to very low. If they are as soft as you want them turn them off and let the pot stay on the hot surface for at least 15 minutes. The seaweed doesn't need to cook, just soften. The beans take about 1 ½ hours too cook unless you add something salty, like the seaweed or soy sauce, or something acidic like tomatoes or vinegar. Then it takes forever!!! I've tried it. |
Sometimes you will soak the beans overnight, 8 to 12 hours, and in the morning decide not to cook them right away. That’s ok. Just rinse them off and soak them again in the refrigerator. Another method I’ve used after a 12 hour soak is to rinse them off several times in a day and leave them draining in a colander as if you are trying to sprout them. When you’re ready to cook them just rinse them off and cook as usual.
If you rinse them and drain them 3 times a day for several days, you will have bean sprouts. Cook the whole bean and sprout as above. If you haven’t rinsed them often enough or not enough air could get to them while they were in the colander, they will smell spoiled. Trash them and start over.
If you rinse them and drain them 3 times a day for several days, you will have bean sprouts. Cook the whole bean and sprout as above. If you haven’t rinsed them often enough or not enough air could get to them while they were in the colander, they will smell spoiled. Trash them and start over.