Part Three-Black Beans for Pork Tenderloin Medallions

The final installment is here! My husband swears he never liked black beans until I made them for him. These are my black beans.  I love them.  I hope you do too.

You will need:

3 1/2 cups black beans
2-3 cloves garlic
1/4 cup yellow onion, diced
2 Tbsp fresh lime juice
1 tsp salt
1 tsp black pepper
1/2 tsp chile molido (if available)
1 Tbsp olive oil
1/2 tsp oregano
1/2 tsp chili powder
2 tsp cumin
1 1/2 tsp sage
2 bay leaves
1/2 cup cilantro, chopped

Night before: Put beans into your pot with twice as much lukewarm water and cover. Let them soak overnight. Strain and replace water the next afternoon and continue soaking.

Time to cook: Strain water from beans and rinse thoroughly. Put them back in your pot with 6 & 1/2 cups of water. Add all ingredients EXCEPT cilantro. Bring to a boil. Boil 10 minutes on high. Stir well. Reduce heat and simmer with lid for approximately 1 hour or until beans just begin to fall apart. Remove from heat, stir well and remove bay leaves. Then add the cilantro, stir and put the lid back on for 10 minutes. (We do not cook the cilantro because it is an herb that looses all flavor when cooked.)
Now they are ready!
Hopefully I will have a prettier picture of this dish later on but this will have to suffice for now.

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April 23, 2010. Tags: , , . Recipes.

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