Smoky Black Beans Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Dried black beans,
8: Thyme sprigs or,
3/4 cup: Dried mushrooms,
1 tsp: Dried thyme,
-such as porcini,
2: Bay leaves,
2: Dried chipotle chilies,
Salt and pepper,
1 large: Onion, (s), chopped
GARNISH
Thinly sliced scallions,
Hot sauce for serving,
Minced red chilies,
Directions:
1. Put beans in large bowl, cover with cold water and let soak
overnight at room temperature.
2. Put dried mushrooms and chilies in a bowl, add 2 cups of hot water,
cover and set aside to soften for about 30 minutes.
3. Remove chipotles from water, trim off tops, and halve chilies
lengthwise. Scrape out seeds and cut chipotles into
inch pieces.
Rinse the mushrooms in their soaking liquid and transfer to paper
towels to drain. Coarsely chop mushrooms, discarding any tough bits.
Reserve soaking liquid.
4. Drain beans and put them in a large saucepan. Cover with 10 cups of
water and add chipotles and mushrooms. Pour in their reserved soaking
liquid, stopping before you reach the grit at the bottom. Add onion,
thyme and bay leaves and bring to a boil over high heat. Reduce heat
to low and simmer, stirring occasionally, until the beans are very
tender, but still intact, 3-5 hours. Add water to the pan as needed
if the beans begin to look dry.
5. Discard thyme sprigs and bay leaves. Season beans with salt and
pepper. Transfer to plates or a bowl and garnish with scallions and
chilies. Pass hot sauce if desired.
Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95
Source from luhu.jp
overnight at room temperature.
2. Put dried mushrooms and chilies in a bowl, add 2 cups of hot water,
cover and set aside to soften for about 30 minutes.
3. Remove chipotles from water, trim off tops, and halve chilies
lengthwise. Scrape out seeds and cut chipotles into
inch pieces.
Rinse the mushrooms in their soaking liquid and transfer to paper
towels to drain. Coarsely chop mushrooms, discarding any tough bits.
Reserve soaking liquid.
4. Drain beans and put them in a large saucepan. Cover with 10 cups of
water and add chipotles and mushrooms. Pour in their reserved soaking
liquid, stopping before you reach the grit at the bottom. Add onion,
thyme and bay leaves and bring to a boil over high heat. Reduce heat
to low and simmer, stirring occasionally, until the beans are very
tender, but still intact, 3-5 hours. Add water to the pan as needed
if the beans begin to look dry.
5. Discard thyme sprigs and bay leaves. Season beans with salt and
pepper. Transfer to plates or a bowl and garnish with scallions and
chilies. Pass hot sauce if desired.
Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95
Source from luhu.jp
Tags
Vegetables