We have grown for a fondness of Black Beans in my house lately but they are sometimes bland. I recently watched an episode of Emeril Green and the beans he made looked delicious and they were. The cumin and cilantro make it pop, especially if you put a bunch of fresh cilantro right on top. I added a bit more cumin than the recipe asked for and I am glad I did.
Black Bean recipe by Emeril
This recipe is from the Emeril Green Show.
3 tablespoons canola oil
2 cups diced onions
2 1/2 teaspoons salt
6 large garlic cloves, minced
2 tablespoons finely chopped cilantro
1/2 teaspoon ground cumin
1 pound dried black beans, rinsed, picked through and soaked overnight
8 to 10 cups vegetable stock, as necessary
1/2 teaspoon freshly ground black pepper
2 tablespoons roughly chopped cilantro leaves
Heat the oil over medium high heat in a Dutch oven. Add the onions and 1/2 teaspoon salt, cook until fragrant and soft, about 4 minutes. Add the garlic, cilantro and cumin and cook for 30 seconds. Add the beans and 8 cups of the vegetable stock. Bring to a boil and cook until beans are cooked through and tender, about 1 hour, stirring occasionally. If necessary, add more stock to the beans while cooking. During the last few minutes of cooking, add the remaining salt and black pepper. Remove from the heat and when cool enough, strain any excess liquid (if desired). Stir in the cilantro leaves and serve with the yellow rice.
Yield: 4 to 6 servings
This content is from the Green Channel.