Recipe Archives->Mexican->Black Beans 01

 
Spiced Black Beans
 
2 large onions, chopped
2 tablespoons oil
1 1/2 qts. broth from carnitas (or chicken stock)
1 quart chicken stock
3/4 lb dry black beans, rinsed
1 can (6 oz) tomato paste
6 cardamom pods (use seeds removed from pods)
2 tablespoons mustard seed
1 teaspoon oregano
1 teaspoon cumin seed
1 cinnamon stick

In a 4 to 5 qt. pan over medium heat, cook onions in fat until they
are limp and lightly browned (about 20 minutes), stirring frequently.
Add remaining ingredients.  Cover and simmer until beans mash easily
(about 3 hours).  Uncover and boil on high heat until reduced (about
30 minutes), stirring frequently, as beans will tend to stick.

Serve with carnitas, flour tortillas and condiments.

Printable version: black-beans01.txt.