Originally posted August 21, 2011

black beans

Ingredients

  • 1 1/2 cup dried black beans
  • 2 cloves garlic, smashed
  • 1 tsp salt
  • 3 tsp olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 clove garlic, minced
  • 1/2 yellow pepper, diced
  • 1 tsp adobo from canned chiles in adobo, plus 1/2 teaspoon or so of a chile, minced
  • 1 tsp grated bittersweet chocolate
  • 1 1/2 tsp soy sauce
  • 1 tsp balsamic vinegar
  • 1 pinch cayenne
  • 1 avocado, doused with lime juice

Directions

Add beans to a large pot of water. Bring to a boil, simmer a minute or two, and then turn off the heat and leave the beans covered for 1-2 hours.

Drain. Return the beans to the pot with water to cover them by a few inches. Add garlic, salt, and 1 tsp olive oil. Bring to a boil, then simmer partially covered for an hour or two, until the beans are al dente. Add salt and stir well. Drain, reserving 2 cups of the water.

In a large pan, heat 2 tsp olive oil. Add the onions, cook until translucent, then add the carrots and celery. After 3 minutes, add the garlic and pepper and cook until everything is soft. Pour in 1 cup of bean water and bring to a boil. Add the beans and the adobo. Heat everything to boiling, letting the water reduce. Grate in the chocolate. Add soy sauce. Cook for 15-20 minutes, adding bean water as needed to keep everything just on the dry side of soupy. Add balsamic vinegar and cayenne, then taste for balance of flavors and salt. You can add a bit more soy sauce or salt and a splash more vinegar as needed.

Transfer about half of the beans to a food processor or blender (if you have an immersion blender, use that). Puree until smooth, then mix back in with the whole beans and reheat as necessary.

Serve over rice, topped with avocado.

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