Mexican Black Beans

Circle B Kitchen

1 pkg dried black beans, soaked overnight

2 tablespoons canola oil

1 large-ish onion, chopped

3 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

¼ tsp crushed red pepper (optional)

2 tsp salt

½ tsp freshly ground black pepper

1 tablespoons red wine vinegar

Fresh chopped cilantro

Drain and rinse the soaked black beans and return them to the pot (I use a large stainless steel pot). Cover with water by about 2 or 3 inches. Add 2 tablespoons of salt and bring to slow boil and then simmer for 2 to 2 ½ hours. I leave the beans in their liquid and scoop them out with a spider (handled strainer). You could drain them, just save the liquid.

Meanwhile, saute the onion in the oil until soft. Add the garlic, cumin, crushed red pepper, oregano, coriander, salt and pepper. Saute for a minute or two and then add the beans add about 2 cups of the cooking liquid. Stir and then let simmer partially covered for an hour or two. Using an immersion blender, puree about 1/3 or ½ of the beans. If the beans are have too much liquid, let them simmer uncovered until they thicken up. If they’re too thick, add a little more of the bean cooking liquid. Taste and add salt if needed. Cover and let them sit on low simmer for another 20 to 30 minutes. Just before serving, add the vinegar and cilantro.