Another Recipe: The ONLY Black Beans

(you will ever need)

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After all my talk a couple of weeks ago about black beans, I just had to share the recipe and continue to be the Rancho Gordo zealot that I am! In case you missed my rant about this terrific heirloom bean purveyor located in California click here to read that post! 

But yes, I love their black beans just as much as their white beans! And it’s been an entire year since I cooked them so I’ve decided that’s what we will be eating on Super Bowl Sunday before the game, which in all honesty I probably won’t watch except for the halftime show!). 

While it’s most likely too late for you to pull off these beans for your own Super Bowl festivities (or non-festivities!), you should definitely add this recipe to your wintertime cooking list. I love my recipe for its simplicity but a few subtle and interesting flavors (allspice, cinnamon, orange) that really make it pop. 

And as far as a wine pairing? Well, I would certainly recommend the same wines I mentioned in my chili newsletter (click here to read) – like young vine Nebbiolo, Gamay from the Beaujolais (or anywhere!), new world Pinot Noir. So basically you want fresh, somewhat fruity, and lighter reds. There are of course other options…in my class yesterday we had a terrific young vine Syrah from the Rhone Valley in France that would be lovely or the Trousseau/Poulsard grapes from the Jura region of France would also work nicely. 

A sure fire way to make this dish stand out is to splurge on some super fresh spices from purveyors like Burlap and Barrel, Mountain Rose Herbs, and Diaspora Spices. And I am still also obsessed with the Smoked Mushroom Garum from Noma Food Projects (I usually add a couple of tablespoons any time I am cooking beans!).

Happy Cooking Y’all!

The ONLY Black Beans 

(you will ever need)

1 pound Rancho Gordo Black Beans (such as Midnight)

¼ cup extra virgin olive oil 

2 cups chopped onion (about 1 large onion)

2 cups peeled and chopped carrots (about 4 medium carrots)

2 cups chopped celery (about 6 medium stalks)

2 tablespoons sliced garlic (about 5 cloves)

2 teaspoons salt, plus 2 more to taste 

2 teaspoons freshly ground black pepper

2 teaspoons ground cumin

½ teaspoon paprika

½ teaspoon chili powder 

½ teaspoon red chili flakes

½ teaspoon allspice

1 quart chicken stock (can substitute water)

1 ½ quarts water

4 bay leaves

1 cinnamon stick

Bundle of fresh thyme, tied with kitchen twine 

½ orange 

Place beans in a large bowl; cover with water and soak overnight or at least for a few hours to reduce cooking time. (This is not mandatory by any means especially since Rancho Gordo beans are so fresh that they cook quickly even without soaking.)

When ready to cook: heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Season with salt, pepper, cumin, paprika, chili powder, chili flakes, and allspice. Cook, stirring, until vegetables soften, about 10 minutes. Add drained beans, chicken stock, and water (or all water if you are opting for a vegetarian dish). Stir to combine. Add bay leaves, cinnamon stick, thyme, and orange half. Bring to boil and cook for 15 minutes at a boil to show the beans who’s boss (the Rancho Gordo method).

Reduce to a simmer and cook for about 2 hours (depending on freshness of beans and whether you pre-soaked or not). (Beans should be tender and creamy when tasted.) (Add more water or stock during cooking as needed to achieve desired consistency.) Remove bay leaves, cinnamon stick, thyme, and orange half.

Taste for seasoning and add more salt/pepper as desired. At this point you can puree about 2 cups of your beans/broth in a blender if you prefer a thicker consistency.

Serve over rice or leave brothy and eat as a soup. Garnish with all sorts of things: pickled red onions, sour cream, avocado, cilantro....you can even roast some sausage to go alongside or saute some shrimp! You get the picture :) 

Yield: 8 servings; freezes well! 

Musical Pairing: Since I am cooking this up on Super Bowl Sunday let’s give a nod to this year’s halftime show and show Usher some love in your Spotify playlist :)