Saucy Black Beans
Black beans are a go-to side dish for any Baja meal.
- Servings: 8
Photography: Victoria Pearson
Source: Martha Stewart Living, July 2002
- 1 twelve-ounce package dried black beans, picked over
- 3 tablespoons vegetable oil
- 1 large white onion, diced
- 8 cups cold water
- Peel of 1 orange, pith removed (optional)
- 1 jalapeño pepper, sliced in half lengthwise and seeded (optional)
- Coarse salt and freshly ground black pepper
- Hot-pepper sauce, such as Tabasco (optional)
Place beans in a large bowl or stockpot; cover with cold water by 2 inches. Let stand at room temperature 4 hours or overnight. Drain, and rinse beans with cold water; set aside.
Heat the oil in a large saucepan over medium heat. Add onion, and cook until it is soft and translucent but not browned, about 8 minutes. Add the beans and the cold water, along with the orange peel and/or jalapeno, if desired. Bring to a boil, and reduce heat to a gentle simmer; cover, and cook, stirring occasionally, until the beans are tender and most of the liquid has evaporated, creating a saucelike consistency, about 2 hours. Most of the liquid should have evaporated.
Remove from heat; remove orange peel and/or jalapeno, if using. Season with salt, black pepper, and hot-pepper sauce, if desired. Serve hot or at room temperature.