A Daisy Garden

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 🙂

BLACK BEANS

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.
Stir.
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!

Happy Cooking!

Daisy