Black Beans - Basic Recipe

Votes: 1

Time: 8 hours 25 minutes
Complexity: easily
Servings: 10

These thick, spicy black beans, cooked Tex-Mex style, are a crowd-pleaser. And if you're looking for an easy recipe to feed a crowd, look no further: Ree Drummond has perfectly calculated this recipe for 100 servings—all you need is a large pot and a starter, as the beans require soaking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Beans

4.5 kg dry black beans
6 l (24 cups) lightly salted chicken broth
4 tablespoons coarse salt
4 tablespoons ground black pepper
20 cloves garlic, crushed
10 medium onions, diced

Spice mix

1 cup olive oil
6 tbsp. l. dried oregano
6 tbsp cumin
6 tablespoons ground coriander
6 tbsp chili powder + more to taste
6 tablespoons coarse salt
Special equipment: 2 very large saucepans

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Beans:

Place the beans in large bowls or saucepans, cover with cold water, and let them soak overnight. Drain and rinse before cooking. Alternatively, place the beans in several large saucepans and cover with hot water. Bring to a boil and cook for 2 minutes. Turn off the heat, cover the saucepans, and let the beans soak for 1 hour. Drain the beans and rinse with cold water before cooking.
Divide the soaked beans between two very large saucepans. To each pan, add 3 quarts (12 cups) of chicken broth, 2 tablespoons of salt, 2 tablespoons of black pepper, half of the garlic and onion, and 3.7 quarts (16 cups) of water. Bring to a boil, reduce heat to low, cover, and simmer for 1.5 hours.

Spice mix:

Heat the oil in a skillet, then add the oregano, cumin, coriander, and chili powder and sauté until the color deepens (be careful not to burn the spices), 30 seconds to a minute. Divide the spice mixture between the bean pots, adding 3 tablespoons of salt each, and stir. Cover and continue cooking until the desired consistency is reached, about an hour more. Taste and add more salt or pepper if needed.

Categories:

recipe / Main courses / Side dishes / Cereals, legumes / Tex-Mex / Ree Drummond

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