 |
overnight to soak beans, 30 mins for vegetation
Cook time:
up to 3 hours (silly black beans, you crazy)
Ingredients:
1 package dry black beans
∞ cups of water to soak and cook beans
5 cloves garlic
1 tblsp olive oil
3 small onions
1/8 cup cider vinegar
2 tblsp sweet orange marmalade
1/2 small can of pickled jalapeno slices (omit if you are not fond of spicy)
Kosher salt
Ground black pepper
Directions:
Soak black beans overnight in water, making sure there is enough water for them to be fully covered all night as they will absorb water.
Peel garlic and place in a square of foil, drizzling with olive oil and sprinkling with salt and pepper. Wrap up foil to create a package and place in oven at 300 degrees F - roast for 40mins, check tenderness, and continue roasting until golden and squishy. Set aside.
While garlic is roasting, place black beans and the water they were soaked in overnight in a small soup pot. Add additional water to cover beans and bring to a boil. Reduce heat to a simmer, cooking beans until tender (may take up to 3 hours - the things I do for love... sigh). Take care to add additional water as needed to keep beans covered.
As beans and garlic are cooking, dice 3 small onions and sautee with a splash of olive oil and a sprinkle of salt until tender and on the verge of caramelizing. Set aside.
Once garlic is roasted and beans are tender, combine all remaining ingredients, garlic, and onions in the bean-pot. Continue to simmer without adding any more liquid, until beans are just above the liquid. At this point, remove from heat and get at this with an immersion blender. Do not blend until smooth, just use this to break open beans and create a sauce with a creamier, less watery texture. Serve warm as a side dish, or as the feature of your mango-salsa-and-hot-banana-pepper nacho extravaganza!
