Black Beans (Sarah Leah Chase) by Barbara
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| A sofrito of onion, red pepper, garlic and jalapeno plus tomato paste flavor the beans |
UPDATED 2024
Instead of black-eyed peas, we usually have black beans on New Year's day.
The original recipe, c. 1992, is from the Sarah Leah Chase, which I have downsized. It called for annatto seeds but I gradually gave them up to make it easier to pull together. I also started using canned beans versus dried beans. But if you have access to annatto seeds I recommend using them, as it makes the dish more earthy and more colorful.
--Barbara
(adapted from a Sarah Leah Chase recipe)
Makes 4 servings
1 T. annatto seeds (optional)
1/4 cup olive oil
1 large sweet onion, roughly chopped
2 scallions, white bulbs and green stalks, minced
1 red bell pepper, seeded and diced
1 fresh jalapeno pepper, seeded and minced
4 cloves of garlic, minced (or 2 t. jarred)
2 T. tomato paste
3 T. red wine vinegar
1 T. dried Mexican oregano leaves
1 T. ground cumin
2 T. tomato paste
3 T. red wine vinegar
1 T. dried Mexican oregano leaves
1 T. ground cumin
2 t. salt (seemed like a lot but the beans will need it)
2 15-ounce cans high quality black beans, well-drained
2 t. freshly ground pepper
1 14-ounce can of chicken stock or vegetable broth (about 1 3/4 cups)
3 T. chopped cilantro leaves
Drain the beans.
If you are using the annatto seeds, place them in a small saucepan with the olive oil Heat over medium heat just until the annatto seeds bloom and release their color, just a few minutes. Strain out the seeds and discard.
To make the sofrito:
Heat the flavored oil (or plain oil if not using the annatto seeds) in a large saucepan over medium high heat.
Add the onion, scallions, garlic, bell peppers and jalapeno and saute, stirring frequently, for 7 minutes. They should be wilted but not browned.
Stir in the tomato paste and vinegar, then add the oregano, cumin, salt and pepper. Reduce the heat to medium and cook for 5 minutes more. It is important to cook the tomato paste. The vegetables will get a little mushy, but that's okay. This is the sofrito: the flavor base for the beans.
Add the beans to the sofrito, then add enough broth to cover the beans. (If you don't have enough, just add water to make up the difference.)
Simmer, uncovered, until mixture becomes quite thick, about 30 minutes.
Stir in the chopped cilantro. You can serve at once, or make the day before and reheat gently, covered, on low heat.
Served with Roasted pork
and saffron rice.
and a green veggie like broccoli or small green salad.
B
1 14-ounce can of chicken stock or vegetable broth (about 1 3/4 cups)
3 T. chopped cilantro leaves
Drain the beans.
If you are using the annatto seeds, place them in a small saucepan with the olive oil Heat over medium heat just until the annatto seeds bloom and release their color, just a few minutes. Strain out the seeds and discard.
To make the sofrito:
Heat the flavored oil (or plain oil if not using the annatto seeds) in a large saucepan over medium high heat.
Add the beans to the sofrito, then add enough broth to cover the beans. (If you don't have enough, just add water to make up the difference.)
B