Baked Black Beans with Sour Cream Recipe
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 This recipe for Baked Black Beans with Sour Cream, by Michelle Rice, is from The Clark Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Michelle Rice
Added: Tuesday, January 9, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. black beans
2 T oil
3 medium onions, thinly sliced
2 medium cloves garlic, minced
1 jalapeno chile
3 T finely chopped cilantro
1 tsp. salt
1/2 c. sour cream, room temperature
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Directions: |
Directions:Soak beans overnight in cold water, or do a quick soak by bringing them to a boil in water to cover, boiling 2 minutes, covering and letting stand 1 hour.
Drain soaked beans and put them in a large saucepan. Add enough water to cover generously. Bring to boil and simmer uncovered until tender, about 1 1/2 to 2 hours.
Heat oil in skillet. Add onions and cook over low heat until soft but not brown. Add garlic, chile and 2 T chopped cilantro and continue to cook 1 minute longer. Remover from heat
Preheat oven to 350. Drain beans, reserving 1/2 c. cooking liquid. Put beans in an oiled, small baking dish. Add reserved liquid and onion mixture. Add salt and taste for seasoning.
Bake 30 to 40 minutes or until liquid is absorbed. Top each serving with a dollop of sour cream and some chopped cilantro. |
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Personal
Notes: |
Personal
Notes: To speed it up even more I sometimes use 2 cans of black beans and skip steps 1 and 2. Use a 1/2 c. water for the cooking liquid.
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