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Andrew Zimmern’s Black Beans
(110 votes, average: 3.64 out of 5)
Loading...Canned beans are great for convenience, but dry beans, soaked and cooked over low heat for a longer amount of time can enhance the flavor profile of any dish. Andrew Zimmern crafted this recipe and shared it with us after returning from a trip to Mexico where he said this was the best meal he ate.
Find the full recipe and other serving suggestions at AndrewZimmern.com
Ingredients
- 1 pound dried black beans (Zimmern recommends the thin beans from Oaxaca)
- 10 cups water
- 2 medium yellow onions, halved
- 5 garlic cloves, halved
- 3 carrots, halved
- 3 oregano sprigs
- 3 cilantro sprigs
- Kosher salt
- Pepper
- Corn tortillas, sour cream and lime wedges, for serving
Directions
- Rinse the beans in a colander. In a large pot, bring 10 cups of water to a simmer over moderate heat. Add the rinsed beans, onions, garlic, carrots, oregano, cilantro and 1/2 teaspoon of salt.
- Reduce the heat to low and simmer partially covered, stirring occasionally, until the beans are tender, about 2 hours.
- Discard the onion halves, carrots, and herb stems. Season the beans with salt and pepper, and serve with tortillas, sour cream, and lime wedges.
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