Wednesday, April 4, 2012

cuban black beans... 1 hour and 45 minutes plus soaking

the goods:

1 tablespoon extra-virgin olive oil
1 yellow onion, diced medium
2 celery stalks, diced medium
2 garlic cloves, smashed and peeled
2 carrots, cut into 1/4-inch rounds
1 and 1/2 teaspoons ground cumin
1 pound dried black beans, soaked according to package instructions and drained
1 dried bay leaf
1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved
1 plum tomato, for serving
rice, for serving

In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.
Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, about 1 and 1/2 hours. Season with salt and pepper. Remove bay leave and cilantro stems.
Serve with cilantro leaves, tomato, and rice.

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