Garlic-Cumin Black Beans
I was under the impression that rice is tricky to cook. Then I tried to make beans. My impatient cooking-style did NOT co-exist very well with the lengthy process of cooking dried black beans. It took me several months, but I finally built up the courage to try again. This time, I left the beans on low and went to an appointment for a few hours. I think that helped. I also started to cook them well before it was dinnertime, and well before I was hungry so I didn’t even feel the need to rush them along so I could eat. My beans don’t hold a candle next to real ones, cooked by Latin Americans who know what they are doing, but they weren’t bad.
Garlic-Cumin Black Beans (adapted from Mark Bittman’s “The Best Recipes in the World”)
- 1 lb dried black beans
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- Salt and pepper to taste
- 1 tsp minced garlic
- ½ cup minced onion
Soak the beans overnight in water. Drain them, put them in a pot and cover them with fresh water. Cook on medium-high heat. When they boil, add the crushed garlic and the cumin. Partially cover and simmer until they are tender, 2-3 hours (or maybe 5 if your beans are like mine…) Add the salt, pepper, minced garlic and more cumin if you like. Cook another 5 minutes. Stir in the onion. Serve warm.
These are great with any Mexican dish. You can also follow this basic recipe with pinto beans as well.
Oh, and anyone have a good recipe for Baked Alaska? The prospect of baked ice cream intrigues me…