Side
1 c. dried black beans
1/2 tbs. olive oil
1 tbs. unsalted butter
6 cloves garlic, pressed
2 jalapenos, minced
1/2 medium red onion, diced
1 large celery stalk (or sm green pepper), diced
1 carrot, diced
1 1/2 tsp. toasted ground cumin
1 tsp. ground black pepper
1 bay leaf, in half
2-3 tbs. sherry vinegar
5 c. stock
salt as needed
1. Wash and sort black beans, removing any stones or dirt. Soak overnight in water to cover by an inch. The next morning, drain beans.
2. Chop all veggies: garlic and peppers in one bowl; carrot, onions and celery (or bell pepper) in another. Toast cumin and grind, set aside with pepper.
3. Heat oil and butter in small soup pot or large sauce pan (must hold 3+ qts) over medium heat. When butter foams, add garlic and jalapeno. Stir for 30 seconds until fragrant. Add remaining veggies. Stir and increase heat to medium-high. Cook veggies, stirring occasionaly, for ~10 minutes until they begin to caramelize.
4. Add cumin, black pepper and bay, stir, then add the vinegar, drained beans and stock. Bring to a boil, skimming off any scum that appears on the surface. Reduce heat to medium-low (or whatever keeps a soft simmer) and cooks beans, uncovered, until soft, 1 1/2 - 2 hours. Add more stock or water as necessary.
5. Taste near end and season with additional pepper and salt if needed. Enjoy!
A "serving" is half a cup, which may be less than what you want to serve. Make's 3 1/2 c. beans.