Today's Flavor with Chef Nikki Shaw
Thoughtful Thursday SPICY BLACK BEANS
Sep. 10, 2015
1 pound dried black beans
¼ cup olive oil
1 cup onion, finely diced
½ cup bell pepper, finely diced
2 jalapeno peppers, finely diced
2 tablespoons garlic, crushed
4 cups vegetable broth
1 cup tomatoes, diced
2 bay leaves
1 teaspoon seasoned salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
1. Place beans in a colander & rinse them thoroughly with cold water. In a large heavy pot,
heat oil on medium-high heat. Add onion, bell pepper & jalapeno to the pot then sauté for 5-
7 minutes. Add garlic to pot then sauté for 1 more minute.
2. Add vegetable broth, beans, tomatoes, bay leaves & all seasonings to pot. Bring to a boil,
cover then reduce heat to low.
3. Cook beans for 2½-3 hours. Add water if beans become too thick. The liquid should be the
consistency of thin gravy. Serve with meat, rice or cornbread.
servings: 12 / prep time: 15 minutes / cook time: 3 hours