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Website: Recipes for Health by Martha Rose Shulman
Simmered Black Beans
Page: www.nytimes.com/2009/03/10/health/nutrition/09recipehealth.html?gwh=0A6A6A706721A6B97FC9A6DE9F1149D4
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Recipe Reviews
kfranzetta from San Francisco, CA
I made this recipe using canned black beans. I used six cans of beans and cooked them with the onion and first half of the garlic and two bay leaves for about 25 minutes. I then added the rest of the garlic, cilantro, and one 12-oz bottle of Negra Modelo beer. They turned out great, and I used the batch of beans for the black bean chili recipe.
Zosia from Toronto, ON
These are as tasty as the previous reviewers have noted. As a testament to their deliciousness, my vegetarian daughter ate and enjoyed a bowl of them, with no accompaniments, just after I’d finished making them. According to her, they “smelled and tasted heavenly”!
I wanted to try the quick soak method mentioned by bab56 and southerncooker, but the 6 hour soak and 2 hour slow simmer in the recipe instructions fit my schedule better, soaking the beans during the day and cooking them in the evening. My package of beans weighed 900g so I made a double batch, ½ for these enchiladas and the rest for the freezer.
Definitely the way I will cook black beans from now on.
(edited 28th September 2012) (0) comment (1) useful
Oh YUM!!! These Black Beans were so good!! I wanted to use them to make the "Black Bean Enchiladas" the same day, so I did a quick soak method. That is bringing them to a boil and then letting them sit for an hour. I was canning salsa at the same time so decided to utilize my slow cooker . I cooked them on high for 4 hrs and then transferred them to a pot on the stove to finish the recipe. I love the cilantro in these!!!! So flavorful and good!!!! Very good recipe for black beans!!!!
(edited 24th September 2012) (2) comment (3) useful
southerncooker from Boomer, NC
These black beans have loads of flavor from the onion and garlic. I didn't add the cilantro. As suggested I made them and put them into the fridge to later make her black bean chili which we loved. I would use this method for making black beans again. You do have to soak them for at least six hours before continuing with the recipe.
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