Black Beans with Sundried Tomatoes

Black Beans with Sun-dried Tomatoes

Black beans are a tradition for us on New Year's Day.  In the afternoon, I make a sofrito, add the beans, and let them simmer all afternoon.  Some times I add beer, other times I make them very spicy, but this year I made a variation that I really liked --- I added sun-dried tomatoes.   What a yummy combination!

Black Beans with Sun-dried Tomatoes
(adapted from Sarah Leah Chase's Open House Cookbook)

1 large onion, diced
1 red pepper, diced
lots of garlic, chopped or minced
1 jalapeno, minced (optional)
jarred chopped sun-dried tomatoes, about 1/2 cup
1 can black beans, drained well or 2 cans if you prefer
2 T. tomato paste
3 T. red wine vinegar
1 T. dried oregano leaves, preferably Mexican
1 T. ground cumin
1 can of chicken broth or 1/2 bottle of beer
salt
pepper

In a 2 quart saucepan, saute together the onion, pepper, garlic and jalapeno in a little olive oil until they begin to soften. 

Add the can of  drained beans, sun-dried tomatoes, seasonings, vinegar, tomato paste and chicken stock.  You can add two cans of beans if you prefer.  The vinegar is key.  Let them simmer until the flavors marry and the liquid thickens.

New Year's Day we served them with Tom's Whiskey Pork Tenderloin. 

They were even better the second day when we served them with a pork chop and fluffy basmati rice, mixed with fresh cilantro.

These beans would be good any time of year -- for Superbowl weekend, or as a side with grilled meat or fish in the summer.

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