Mexican Black Beans

1. 1

   Place beans in large pot, cover with cold water by at least 3 inches. Soak for 6 hours or overnight. If a warm day, soak in refridgerator.

2. 2

   Drain and rinse beans, return to pot. Cover with 3 inches water. Bring to boil over high heat, skimming the foam that rises to the top. Lower the heat and simmer gently, covered for a hour or more.

3. 3

   Heat oil in a large, heavy skillet over medium heat. Add the onion and garlic, and saute gently until tender, about 10 minutes. Add the jalapeno and cook until tender, about 1 minute.

4. 4

   Add saute mixture, salt, and cilantro to beans and simmer uncovered for 30 minutes, or until very tender.

5. 5

   Drain the beans and reserve 2 cups of cooking liquid. Pour 1 cup back into the beans and mash the beans with the back of a spoon until you have desired consistency. Add more liquid if necessary. Add lime juice if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.