Jill! Black bean recipe, please?

[Vicky]

I think I have most of the ingredients and was just going to wing it, but we all love your black beans so much I'd like to have an idea of how you make them. Specifics aren't needed, just a general list of ingredients and such. I'd like to make them tomorrow. Thank you so much!

[Jill]

I think I have most of the ingredients and was just going to wing it, but we all love your black beans so much I'd like to have an idea of how you make them. Specifics aren't needed, just a general list of ingredients and such. I'd like to make them tomorrow. Thank you so much!

for EACH can of beans you use, this is what you do

Saute about 1/2c chopped onion and 2 cloves of garlic in olive oil
When it's soft and fragrant add the beans (don't drain them), 1t oregano, 1T white wine or white wine vinegar, a good dash of cayenne, a packet of "Sauza Goya' (this is not NECESSARY but OMG it really adds something IMO)
Bring to a boil and then simmer about 20ish minutes, adding water if needed (sometimes I like them soupier, sometimes thicker)
Right before serving throw in a handful of fresh chopped cilantro and squeeze a lime in there. Serve over rice (they are good as leftovers, too - on eggs, in burritoes, etc)

[stickcow]

The little sazon goya packets are packed full of msg goodness, mmmmm.


My stepmom makes chicken wings with those packets, onions/garlic and green olives, mmm.

[Jill]

The little sazon goya packets are packed full of msg goodness, mmmmm.


My stepmom makes chicken wings with those packets, onions/garlic and green olives, mmm.

it's one of those things where I don't give a shit what's in it, IT TASTES SO DAMNED GOOD, SCREW IT!

Now, I have made them MANY times without it (and I do change up the recipe sometimes, too depending on what i am in the mood for) but it definitely adds some oomph that can't be explained or replicated (yet - I will figure it out one day without msg)

[stickcow]

I can't find a replacement for it.

I think I make my beans about the same as you, but I like to add cumin, and I use red wine/red wine vinegar :)

[Jill]

I can't find a replacement for it.

I think I make my beans about the same as you, but I like to add cumin, and I use red wine/red wine vinegar :)

I'll have to try the red wine/vinegar sometime! I don't do the cumin becasue for me it is too reminiscent of chili. I know, I am weird. I have certain ingredients that aren't allowed to "cross over" LMAO.

[Vicky]

for EACH can of beans you use, this is what you do

Saute about 1/2c chopped onion and 2 cloves of garlic in olive oil
When it's soft and fragrant add the beans (don't drain them), 1t oregano, 1T white wine or white wine vinegar, a good dash of cayenne, a packet of "Sauza Goya' (this is not NECESSARY but OMG it really adds something IMO)
Bring to a boil and then simmer about 20ish minutes, adding water if needed (sometimes I like them soupier, sometimes thicker)
Right before serving throw in a handful of fresh chopped cilantro and squeeze a lime in there. Serve over rice (they are good as leftovers, too - on eggs, in burritoes, etc)

I used a splash of balsamic vinegar and it was delicious.

[Jill]

I used a splash of balsamic vinegar and it was delicious.

YAYY! I bet that WOULD be good, a strong flavor that surely would work for this recipe - I'll try that next time!