Spiced black beans


2 lb onions, chopped
2 tbsp oil
1 1/2 qt. Broth from carnitas (or chicken stock)
1 quart chicken stock
3/4 lb dry black beans, rinsed
1 can (6 oz) tomato paste
6 cardamom pods (use seeds removed from pods)
2 tbsp mustard seed
1 tsp oregano
1 tsp cumin seed
1 cinnamon stick

How to prepare

In a 4 to 5 qt. Pan over med heat, cook onions in fat until they are limp and lightly browned (about 20 minutes), stirring frequently. Add remaining ingredients. Cover and simmer until beans mash easily (about 3 hours). Uncover and boil on high heat until reduced (about 30 minutes), stirring frequently, as beans will tend to stick.

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