Spicy Black Beans
Ingredients
- 1 pcYellow onion (finely minced)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pcHot chili pepper (seeded and sliced)
- 1 LMineral water
- 2 tbspLime juice
- 0.5 pcFresh cilantro (chopped bunch)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 300 gDried black beans (soaked overnight)
Method
Tender, almost creamy beans coated in a dark, full-bodied sauce. The aroma of cumin and smoky chili hits you the moment the pot is opened.
- 1
In a heavy pot, heat the olive oil. Toss in the minced onion and garlic. Sauté without browning until the onion becomes translucent.
- 2
Add the cumin, smoky paprika, and sliced chili. Stir briskly for a minute to release the spices' essential oils; the whole room should smell fragrant.
- 3
Pour in the (pre-soaked) beans and cover with mineral water. Bring to a boil, then lower the heat to maintain a gentle simmer. Partially cover.
- 4
When the beans crush easily with a fork, remove the lid. Let the liquid reduce until it becomes syrupy and coats the beans.
- 5
Off the heat, add the lime juice for acidity and the freshly chopped cilantro. Season with sea salt and black pepper at the very last moment.
Frequently asked questions
How do you get this dish right?
- Never salt the beans at the start of cooking, or the skins will remain tough.
- Crush a ladleful of beans against the sides of the pot at the end of cooking for a naturally thick and creamy sauce.
How long does this dish keep?
Keep for up to 4 days in the fridge in an airtight container. The flavors are even better the next day.
