I’ve often been asked how I make Black Beans. So…
I thought I’d share the recipe since I made some today.
It’s easy & quick and Very Delicious!!
(Just had to add the caps there 🙂
In a heavy saucepan, on medium heat setting, heat 2-3 Tablespoons of olive oil.
Add 6 Tablespoons of Sofrito and cook, stirring frequently for 2-3 minutes.
Add 1/2 cup of tomato sauce,
one large bay leaf, and cook for another 2-3 minutes.
Add a tiny pinch of sugar and
1 Tablespoon of Balsamic Vinegar (or whatever vinegar you have on hand).
Add 2 cans (15 oz each) of plain (unseasoned) Black Beans undrained.
Bring to a boil. Cover. Turn heat to low/med.
Simmer for 10-15 minutes, stirring once or twice.
(Don’t walk away… you don’t want them getting too hot and sticking to the pan.)
Serve over white rice or as a side dish. Serves 3-4.
If you’d like to prepare enough for 6-8 servings, use the large cans and increase the sofrito to 2/3 cup, tomato sauce to 1 small can, and balsamic vinegar to 2 Tablespoons. Enjoy!
If you have more time, you could cook the dry beans for 2 hours instead of using canned beans (or cook in your Crock Pot on high for 6 hrs or until softened).
I used to cook it in a pressure cooker for 25 min. This is only for dry beans, not canned beans! We don’t want you to end up with Black Bean paste!