foodie

Thursday, April 14, 2011

Black Beans (Frijoles negros)

By now you must know I love beans being black beans one of my favorites.They're perfect over rice or with a good loaf of bread. Normally they're cook with pork, but as I'm trying to reduce the fat on my food, I try this recipe that delivered the same flavors without any meat.



Ingredients for 6 servings

1 pound dry black beans
1 chicken bouillon cube
2 tablespoons olive oil
1 big white onion halved
4 gloves garlic
3 bay leaves
2 teaspoons ground cumin
2 teaspoon smoked paprika
1/2 chipotle chili in adobo plus 1 tablespoon of the adobo
1 dried chili
1 teaspoon liquid smoke (optional)
4 tablespoons sherry vinegar or cooking red wine
 Salt and pepper to taste

Place the beans in a bowl wash with abundant water, remove any dirt. Cover with enough water and let soak overnight.

In a pressure cooker place the olive oil and heat at medium heat, place the garlic cloves, onion, chicken bouillon, bay leaves, cumin and paprika and chili. Cook stiring for 2-3 minutes. Add the beans with the soaking water. Approximately 4 cups or enough to cover them. Seal the pressure cooker and cook at medium heat for 15 minutes. Lower the temperature to minimum.



Release the pressure and open the pressure cooker. (you can cook the beans in a stock pot for about 2 hours if you don't want to use a pressure cooker but you will need to add more liquid like chicken broth). Remove the onions, garlic cloves, chili, and place in a blender with 4 tablespoons of the liquid and some of the cooked beans, add the chipotle chili with 2 tablespoons of adobo, if you don't want them too spicy add less chipotle. Blend for 2 minutes until you have a consistent paste alike mix. Add the paste to the beans and the sherry vinegar or wine. If you didn't use enough chipotle and want the smokiness of it, add the liquid smoke. Simmer in low heat for 10 minutes or until it thickens to the desire consistency.

Remove the bay leaves and discard. Serve hot over white rice or with bread or corn tortillas on the side.