Black Beans

Long-time readers know that Larry prefers to eat his barbecue hamburger with black beans on the side. While I think that's weird, I never turn down an opportunity to eat beans. I cooked our standard go-to black beans for our Memorial Day barbecue on Sunday. They are easy to cook and always get rave reviews.

They also freeze and defrost well, ensuring excellent feasts in the future.

I used a roasted poblano from my freezer. I usually use a chopped green pepper when they are in season — a couple of months away yet. Also, the birds / slugs have eaten my parsley to stalks. Otherwise I would have added 1/3 cup chopped parsley with the cilantro.

Black Beans

2 cups black beans

1 large yellow onion, peeled and chopped

1 roasted, peeled poblano, seeded and chopped

3 tbsp olive oil

6 cloves garlic, peeled

3/4 cup chopped cilantro

1 tbsp brown sugar

1 tbsp ground cumin

1 1/2 tsp Mexican oregano

2 tsp salt

pepper

1/2 cup white wine

Soak beans in water to cover by 2 inches for 3 hours. Drain. Put the beans in a large pot with the onion, pepper, and water to cover by 2 inches. Bring to a boil over high heat. Reduce heat and simmer, uncovered, until the beans are tender, about 1 hour. Turn off the heat and set aside. Do not drain the beans.

Warm the olive oil in a small frypan over medium heat. Add the garlic, cilantro, sugar, cumin, oregano, salt and a dozen grindings of pepper. Sauté, stirring occasionally, until the garlic is golden, about 10 minutes. Add the white wine. Simmer over high heat until the wine is reduced by a quarter, about 5 minute.

Stir the contents of the frypan into the beans. Cook over medium heat, uncovered, until the liquid has evaporated and the beans are yummy, about 15 minutes.

Serves 6