A few years ago my friend Kimi taught me how to make beans that are delicious, and now I am sharing this method with yous guys. You’re welcome.
Warning: This takes a while. Cause if you want something that tastes good, sometimes you have to put in some time. Deal with it.
Disclaimer: I can’t remember exactly what Kimi said whenever she said it, and I make them differently every time, but this is roughly how I made them a couple days ago, and you can’t really screw it up. Promise. Also, I call them Oaxacan cause that’s where Kimi lives now, but for no real culinary or historical reason. I just wanted to give my X key a walk around the block.
Delicious Oaxacan Beans
2 cans black beans
garlic cloves (a couple)
1 small onion
some jalapeno peppers
2-6 dark and tasty beers (this time i used the Moo Thunder Stout from Butternuts)
spices such as:
cumin, cayenne powder, chili powder, bay leaf, whatever your face likes. i put in some cinnamon this time. it’s all good.
In a medium saucepan, dump contents of bean cans (don’t drain) and half of a beer (Negra Modelo, Sam Adams, whatever). Figure out what to do with the other half. Turn on heat to medium. Dice your onion and garlic and add to the pot. Add bay leaf and spices. Rough approximation: one bay leaf, 1T cumin, 1t chili powder, dash(es) of cayenne. Stir. This is the part that takes a while (something like an hour? unless you wanna turn up the heat and expedite your kitchen exit). You’re mostly just waiting for the liquid to reduce and for everything to taste awesome. Higher heat=more splatter=unsightly stovetop.
Cut off the top of the jalapenos (2? 4?) and seed in your preferred method.* Cut your seeded jalapeno into whatever shape pleases you. I make strips in case I have squeamish guests who don’t want to eat them, but honestly they’re not that hot, and by the time they’re cooked up the heat is already in the beans. Throw them in the pot to simmer with everything else.
Your kitchen will smell great. That’s how you know you did it right. If you don’t have a nonstick pan to do this in, stir a bit. Beans stick to stuff. You’ll be able to get everything clean later by soaking, but, you know, stir anyway.
This is roughly enough beans for six servings, presuming your bowl has some other stuff in there.
This is a good time to think about utilizing your rice cooker, or maybe carmelizing some bell peppers with a vidalia onion, or finding a really great avocado, or buying Xochitl blue corn salted chips (real deal), or frying up an egg or two, but I’m not here to tell you how to eat your beans. I’m just letting you know how you could make them.
Go forth and feed friend faces!
*I usually use a sharp knife to cut a little circle along the pepper flesh line, visible when the top has been removed, then cut just through the pepper flesh top to bottom and back up the other side, and then I pull the pepper halves apart and shed the seeds from the middle. This way you don’t have little half jalapeno seed pieces all over your counter for a week. Just a suggestion. Also, when you’re done: don’t scratch your eye or pick your nose. Or anything else.