Excellent boiled black beans
Votes: 29
Time: 4 hours 20 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 322, total fat 8 G., saturated fats G., proteins 17 G., carbohydrates 47 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 322, total fat 8 G., saturated fats G., proteins 17 G., carbohydrates 47 G., fiber G., cholesterol mg, sodium mg, sugar G.
Black beans, like any other bean, are considered a valuable nutritious food, rich in micronutrients and protein. If you're following a healthy diet, you should periodically include them in your diet as a side dish or as a substitute for meat dishes. Cook black beans according to this recipe, and you'll get a delicious, flavorful dish with a delicate, creamy consistency. It can be served as a main dish, sprinkled with cheese and herbs, or used as a filling, as Mexicans and other Latin American cuisines do. Cooked black beans are perfect for burritos, enchiladas, tacos, and even as a dip for nachos.
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.
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:
- 450 g dry black beans, rinsed and sorted
- 3 tbsp. l. olive oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 jalapeño pepper, halved and seeded
- 2 tsp ground cumin
- 2 tsp dried oregano
- Queso fresco cheese and fresh cilantro for serving (optional)
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Cooking the dish according to the recipe:
- Soak the beans overnight in a pot of water. Then drain the water.
- Heat olive oil in a saucepan over medium heat. Add the onion, garlic, jalapeño, and cumin and cook, stirring, for about 5 minutes. Add the oregano and beans, then add enough water to cover the beans (about 9 cups).
Increase heat to medium-high and bring to a boil, then reduce heat to medium-low, partially cover the pot, and simmer, stirring occasionally, until the beans are tender, about 3 hours. - Add 2 teaspoons of salt and simmer uncovered, stirring occasionally, until most of the liquid is absorbed, about 45 minutes. Season with salt to taste. Let stand for 15 minutes before serving; garnish with queso fresco and cilantro, if desired.
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