Ingredients: |
Ingredients: 1 pound dried black beans, rinsed and picked over
8 medium cloves garlic, peeled and smashed
1 yellow onion peeled and sliced in half, with enough of the root intact that the halves don’t fall apart during cooking
1 bay leaf
6 whole cloves (the spice, not more garlic), inside a tea infuser or a bundle of cheesecloth so that they don’t get loose in the beans
Kosher salt
Steamed rice
Hot sauce (optional)
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Directions: |
Directions:Place beans in a large pot or Dutch oven and add water until beans are submerged by 3 to 4 inches. Add the onion, garlic, bay leaf, and cloves.
Cover and place over high heat until water comes to a boil, then uncover and reduce heat to a bare simmer. Cook until beans are completely tender, 1 to 2 hours, stirring occasionally and adding water if tops of beans become exposed. DO NOT ADD SALT UNTIL BEANS ARE COMPLETELY COOKED.
Remove onion halves, bay leaf, and cloves (and the garlic, if you want). Add some salt and increase heat to medium and simmer, stirring frequently, until the liquid is a thick, creamy sauce that clings to the beans, about 10 minutes. Taste for seasoning and add more salt if necessary.
Pour beans over a big mound of rice and serve, with hot sauce if desired. Or use for tacos. |
Personal
Notes: |
Personal
Notes: Beans and rice are a staple protein in our household because Lee is willing to eat them. I have recently discovered that making them from dried beans rather than canned makes a huge difference in taste and texture and is not the least bit difficult. You can do it on the stovetop in about an hour and a half, or even less. No need for a pressure cooker, Instapot, or any such contraption. Just a large saucepan and a burner. Even the dusty bags of Goya beans from the corner store taste great like this.—Aunt Jennifer
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