These beans are so versatile they can be used as a tortilla stuffing, a dip, as a mix-in for rice, or even as a dish eaten solo. I've stated the total time as 12 hours so no one will be shocked by the overnight soaking time of the beans. On cooking day though, prep is easy, and the majority of the total time is spent with the beans baking in the oven. Hands on, this recipe is fairly quick and simple.
16 ounces dry black beans (sort, rinse, and soak overnight)
1 tablespoon vegetable oil
1 medium yellow onion, diced
1-2 jalepenos, small diced
3 garlic cloves, minced
1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
1 tablespoon sherry vinegar
1 teaspoon tobasco
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon coarse salt (less if you're using table salt)
1/2 teaspoon dried oregano, crushed
1/2 teaspoon fresh ground pepper
fresh cilantro for garnish
To prepare the beans the night before, sort(discarding any foreign objects or shriveled beans) and rinse them first, drain, then add them to a large bowl and cover them with water by at least two inches and allow them to soak over night.
The next day, add them to an oven-safe large pot or dutch oven and cover them by 3-4 inches of water. Bring the beans and water to a boil, then reduce heat and gently simmer the beans, uncovered, for around 35 - 40 minutes. Stir occasionally and check water level. Check for done-ness by smooshing a bean between your fingers. They should mash easily. When beans are done, remember to reserve 1 and 1/4 cups of the cooking liquid before draining.
Meanwhile, mix together the tomato sauce, tomato paste, vinegar, tobasco, chili powder, cumin, salt, oregano, and pepper. Set aside.
In a medium sized pan, saute onion until lightly browned, add jalepeno and cook two more minutes. Add in garlic and cook one minute. Remove from heat.
When beans are done cooking on the stovetop, drain, reserving 1 and 1/4 cups cooking liquid.
Preheat oven to 350 degrees F
Add tomato mixture and onion mixture to drained beans. Add 1 and 1/4 cups cooking liquid and mix well.
Bake in oven, uncovered, for about 30 minutes, or until bubbly.
Serve over rice, as a tostada topping or burrito filling, smothered in cheese for a dip, or all alone!