A bag of beans is a thrifty cook’s dream. For under two dollars a family of four can eat like kings for at least two nights. Serve as a soup the first night, then later on that week, serve with steamed rice, hard boiled egg and maybe even a couple slices of avocado or some chopped cilantro—if you’re feeling fancy.
This method can be used to cook any type of bean although the flavorings are best suited to pinto or black. A can of black beans never failed to be enlightened from this onion mixture either. Just follow step 2 and when vegetables are ready, pour in a can or two of beans, juice and all, and bring to a boil.
- 1 pound black beans, picked over for any stray rocks and soaked overnight
- 2 tablespoons vegetable oil
- 1 medium yellow onion, small dice
- 3 cloves garlic, minced
- 1 large jalapeno, seeded and diced
- 1 teaspoon chile powder
- 1½ teaspoons ground cumin
- 2 teaspoons dried oregano
- Drain beans from soaking liquid and rinse. Place in a large stock pot and cover by 3 inches with water. Bring to a boil over medium-high heat, then reduce heat to low and simmer until tender, about 1 hour. (If the beans start peeking out from under the water, add some more so they are always covered by at least and inch).
- Meanwhile, in a large frying pan, heat oil over medium-high heat. Add onion, garlic and jalapeno and season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown. Add remaining ingredients and cook a couple minutes more until spices are toasted a little. Remove from heat.
- Once beans are tender, add onion mixture and taste. Add more salt if necessary and serve.
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