Black Beans
Preparing Alstede Fresh Black Beans:
The beans in the share have been stored over the winter. Beans have been sorted but it is always a good practice to start here:
Wash the beans in a colander with cool running water.
Soak the beans in a pot covered with 2” of water.
Add 1-2 T salt and cover and leave overnight. Rinse the beans in a colander again before cooking.
Add the beans back into the pot and cover with two inches of water.
Add onion, garlic, bay leaf, and a little olive oil. Red pepper flakes are optional.
Cook over medium heat to start, lower the heat after 10 minutes and cook for up to an hour stirring occasionally. Check for doneness after 40 minutes
Black Beans and Rice
Heat a little oil in skillet over medium heat.
Sauté a medium chopped onion and a couple of chopped jalapeno peppers.
As the pepper and onion begin to soften add 2-3 cloves of minced garlic.
Sauté a minute or two more.
Add 2- 3 cups of cooked black beans. Season with a little cumin and hot pepper. Add salt to taste. Drizzle with lime.
Garnish with some chopped cilantro, chopped green onion, & sour cream
Serve with prepared rice
