Simmered Black Beans

Page: www.nytimes.com/2009/03/10/health/nutrition/09recipehealth.html?gwh=0A6A6A706721A6B97FC9A6DE9F1149D4

| Course Type: Main Courses

(4 reviews)

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Recipe Review

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.

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