Boomer Black Beans

 

Here are some things you can put into your black beans--a big bell pepper or two, some sun-dried tomatoes, red onions, and shallots. I wash the pepper, chop the sun-dried tomatoes, and let them all sit around while I get the beans ready. Which is something you do the night before. Yes, soak them--about a coffee-mug filled with beans if you're feeding two teenagers and yourself. You can freeze leftovers or keep them in the fridge for around four days.

What kind of beans? An important point. I used to scoop up whatever was available at the local Asian market, but my experience with those beans is that they never get soft enough, no matter how long I soak them. One of my kids seems to like them chewy, but I don't. I like Camil brand Brazilian beans--generally speaking, any South American brand will tend to be less chewy.

The night before: put the beans in cold water--completely covered with at least an inch of water. Put a sheet of aluminum foil over the bowl overnight. No need to refrigerate unless the weather is very warm.

The next day: about three hours before you want to eat, drain and rinse the beans. Put them in a Dutch oven with a fresh bay leaf or two, and cover with cold water. Bring to a boil, then lower the temperature and allow the beans to simmer, covered. Non-vegans may wish to add chopped chorizo, or any kind of sausage you like.

Sauté the shallots, chopped red onions and pressed garlic in olive oil, gradually adding the pepper and red onions. Feel free to substitute carrots or other vegetables. Set aside. When the beans are getting soft, add the vegetables and a little veggie broth. Eat over rice--lately, we've been enjoying this over sticky rice, which you can make in a rice cooker. Just rinse in hot water first.