Adventures in homemade, budget aware cooking.

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…

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One response

  1. Discovered your blog post via bing the other day and absolutely like it. Keep up this fantastic work.

    September 1, 2010 at 11:12 am

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