Scotch Bonnet Black Beans

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Black Beans

  • 1 Cup dried Black Beans

Soak beans for several hours, drain, rinse, cover 1 inch deep in water and boil gently for 1 hour.

  • 2 large or 3 medium onions
  • 1 Tblsp whole cumin
  • 1 Tsp salt
  • 1 Tblsp ground black pepper
  • 3 scotch bonnets/habaneros, or one heaping tblsp pepper paste
  • 2 tblsp olive oil
  • Some quantity of garlic

Chop onions coarsely. Set aside 1/4 cup. Heat oil in pan. Add onions in 3 stages, so some are cooked to almost black, some transparent, and some mostly raw. Add remaining ingredients in first stage, except for garlic, in last stage.

When beans are done, add to onions and seasoning. Simmer gently for 30 minutes.

  • 2 carrots
  • 2 stalks crisp fresh celery

Chop very coarsely. Add to beans and onions when they are done cooking. These vegetables add texture so should not be cooked at all, just added to the warm, finished recipe.

  • 10 oz onions
  • 1 stalk celery
  • 3 oz green pepper
  • 1 tsp crushed red pepper flakes
  • 2 tsp dried jalap
  • 1/2 tblsp habanero paste