Spicy Black Beans

total time:: 2 hr

A full pot of beans, perfect for freezing.

Meg

Spicy Black Beans are the foundation of the Bean and Cheese Enchiladas, but it’s great to make a large pot, freeze the extra, and use them for quick burritos or as a base for bean dip.

ingredients

6 cups (about 3 pounds) dried black beans
9 tbs extra-virgin olive oil
1 1/2 medium onion, diced
2 jalapeno peppers, chopped
6 cloves garlic, chopped
3 bay leaves
salt
freshly ground black pepper

directions

1
In a large pot, soak beans overnight covered with 2 inches of water. Drain and set aside.
2
In the same pot, heat the olive oil. Add the onion, jalapeno peppers, garlic, and bay leaves and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaves and discard. Taste the beans and season with salt and pepper.