Coveted Black BeansPosted: September 15, 2012
I’ve been asked to make this by many folks and after making it and carefully tracking each step in the process, I now see why. Although most may not attempt this somewhat laborious project, the finished product is delicious, quite nutritious and well worth the effort.
While tracking the steps for this recipe, I realized that in order for all the seasonings and aromatics to be incorporated into the beans, they’ve first got to simmer for over an hour.
This may be a turn off to some. But I assure you, the final product is well worth it.
I’ll get right to it.
Black Beans (in a seasoned sauce)
Makes a large pot (about 2 ½ quarts)
4 seasoned chicken thighs (free-roaming or organic is best)
Season with: ¼ t salt, ¼ t oregano, 2 garlic gloves mashed, 1/8 t pepper, ½ t vinegar, ½ t olive oil
8 oz of dry black beans
soften by boiling, they bloom to 15 oz
1 ½ C sofrito
Sofrito consists of: onion, garlic, cilantro, recaito, green pepper and jalapeno (optional).
Note: please use an even proportion of these ingredients – for one large onion, also use about 7 cloves of garlic. I make this in large batches so will typically use 2 onions and proportion the remaining ingredients to that.
¼ C olives
2 t oregano
2 T olive oil
1-2 cans tomato sauce
2-3 C chicken stock
Cook the chicken thighs in 2 tablespoons of olive oil until well done. Remove and add sofrito. Cook until softened, about 10 minutes. Add oregano, tomato sauce and stock. Simmer for about 45 minutes then add olives and return chicken to the pot. Simmer for another 30-40 minutes until all ingredients are well incorporated (taste for seasoning adjustment).
Finally, add your softened beans and cook for another 20-25 minutes.
Things To Do Beforehand: soften beans; wash and season chicken; make batches of chicken stock and sofrito (keep frozen until ready to use). I also will add 1 or 2 packets of the Goya “Sazon” with achiote for added authentic flavor.
Pretty simple ingredients which can be found in most grocery stores…
See how the dry beans grow… They pretty much double in size so that 8 ounces turns into about 16 ounces. Plan accordingly.
Please do let me know if you attempt this recipe and how it turned out. With some patience, I’m sure you’ll create the dish everyone will want to eat again, and again.