Name: Black Beans with Lemon and Cilantro

Ingredients:

• 1 pound black beans, picked over and rinsed
• 1 onion, chopped
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1/2 cup chopped green bell pepper
• 2 teaspoons ground cumin
• 1/2 teaspoon crushed cumin seed
• 1 tablespoon paprika
• 1/4 teaspoon dried hot red pepper flakes
• 3 cups unsalted chicken broth
• 6 strips lemon peel, tied together with a length of kitchen string
• Salt and freshly ground pepper, to taste
• 1/3 cup chopped fresh cilantro (coriander) leaves

Instructions:

• Soak the black beans overnight in plenty of water to cover.
• Drain well, rinse in cool water, and drain again.
• In a heavy 8 quart casserole or pot, sauté the onion in the oil until softened, about 5 minutes.
• Add the garlic and bell pepper; cook 1 minute.
• Stir in the cumin, cumin seed and paprika; cook 1 minute.
• Add the hot pepper flakes, broth, about 3 cups water and the soaked and drained black beans.
• Stir, bring to a boil, and boil about 5 minutes.
• Bury the lemon peel bundle in the beans.
• Cover and simmer the beans until they are tender, about 1-1/2 hours, adding additional water (if necessary) to keep the beans moist.
• Simmer the beans uncovered for an additional 10 minutes.
• Remove and discard the lemon peel.
• Season the beans with salt and pepper to taste.
• Stir in the cilantro and serve.

Comments:

In this recipe, bright-tasting strips of lemon peel are added to a pot of simmering black beans spiced with cumin. The beans are delicious with grilled chicken and roasted or braised lamb (or almost anything else).

Source: Source forgotten

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