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Mark Miller's Black Beans

Source: Beef for All Seasons
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Active Time:  10 Minutes
Total Time:  2 Hours 20 Minutes
  About 4 cups
Add the barbecue sauce for spicy Southwestern-style beans, but leave it out if you want beans without the smoky flavor.
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano, ground to a powder in a spice mill or a clean coffee grinder
1 teaspoon dried marjoram, ground to a powder in a spice mill or clean coffee grinder
2 cups dried black beans, picked through and rinsed
1 onion, finely diced
3 garlic cloves, minced
2 serrano chiles, seeded and minced
2 bay leaves
1 cup tomato puree
1 tablespoon salt
1 cup barbecue sauce, preferably a smokey-flavored sauce (optional)
Place the cumin, coriander, oregano, and marjoram in a dry heavy skillet and toast over low heat for about 1 minute, until fragrant, stirring frequently (do not scorch or the mixture will become bitter-tasting). Transfer to a large saucepan and add the beans, onion, garlic, serranos, bay leaves, and tomato puree (add enough water to cover the beans 2 to 3 inches). Bring the beans to a simmer over medium heat. Cook at a low simmer for about 2 hours, or until the beans are just tender. Add more water if necessary to keep the beans covered as they cook. Season with salt, stir in the barbecue sauce, and continue cooking the beans for about 10 minutes, or until almost all of the liquid has been absorbed. Remove the bay leaves.

Serving Size = 1/2 cup

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Black Bean Sides
Nutrition Facts per Serving
Yield:   About 4 cups
Calories: 200
Sodium: 259mg
Fiber: 8g
Carbohydrates, Total: 37g
Protein: 11g
% Cal. from Fat: 4%
Fat. Total: 1g
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