Caraotas negras (black beans)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Black beans; picked over |
| 5 | cups | Cold water |
| 2 | tablespoons | Lard or butter |
| 2 | Garlic cloves; minced | |
| 3 | Fresh epazote sprigs | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Soak black beans in enough cold water to cover by 3 inches overnight.
Drain.
Combine beans, water, lard, garlic and epazote in heavy large Dutch oven over high heat. Bring to boil. Reduce heat and simmer until beans are very tender and creamy, about 2 hours. Season to taste with salt and pepper.
This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken >From the TV FOOD NETWORK - (Show # TH-1E10 broadcast 01-29-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Mar 16, 1998
Related recipes
- Basic black beans
- Basic black beans (cuban)
- Cafe pasqual's black beans
- Caraotas negras
- Caribbean black bean soup
- Caribbean black bean stew
- Caribbean black beans
- Creole black beans
- Cuban black beans
- Cuban black beans & rice
- Cuban black beans and rice
- Cuban style black beans
- Frijoles negros (black beans
- Gracia's black beans
- Mexican black beans
- Red and black beans
- Sopa de frijoles negros (easy black bean soup)
- Southern black beans
- Southern black beans and rice
- Standard black beans