These add great flavor to tacos and quesadillas (mashed), are terrific with any kind of eggs, or, stir them into cooked rice and/or grains for a fun riff on red beans and rice. Enjoy! ;o) —AntoniaJames
6-8, depending on use
1 ½ cups (10 oz / 280 grams) black beans (or two cans of black beans)
1 large onion, cut into smallish dice
2 ounces / 56 grams dry Italian salami, cut into ¼” dice. Use a well-flavored, preferably sort of garlicky salami.
2 heaping teaspoons dried oregano
1 cup best quality canned or boxed diced tomatoes, drained (or fresh, if in season)
Salt and freshly ground pepper
In This Recipe
Note: These instructions are for using dried beans. See the alternate instruction below for making these with canned beans.
Pick over and rinse the beans. Cook over medium heat, covered with at least 2 inches of water. Bring to a boil and let the beans cook for about 15 minutes, skimming off any foam. Meanwhile, get the salami and onions going.
Cook the salami and onions together in a heavy pot over medium heat for about 5 minutes, stirring frequently. You want the onions to release liquid and the salami to start releasing fat. Add a small pinch of salt, cover the pot, turn the heat down to low, and let cook for another 30 minutes, checking every 5 minutes or so, giving them a good stir. They should be very moist.
After the beans have cooked for about 15 minutes, add the oregano, a good pinch of salt and about ¼ teaspoon of freshly ground pepper give a good stir and continue to cook, adding more water as necessary to keep them well covered. Cook until tender. With fairly fresh beans, this may take an hour. Older beans will take longer. Just put a timer on for every 20 minutes and check to make sure they’re well covered with water.
After the salami and onions have cooked for a total of 35 to 40 minutes, take the lid off, turn the heat up and cook for 3 – 4 minutes, cooking off the liquids and browning the onion.
Add the tomatoes to the salami and onions, turn the heat up and cook off any liquid, stirring frequently, to prevent sticking. Let it simmer on a very low heat, stirring occasionally and adding water if necessary, until the beans are ready.
When the beans are tender – and only when they are tender – add them to the pot with the other ingredients, a cup of water, and some more ground pepper. Simmer for 10 – 15 minutes, stirring occasionally, until the sauce is blended. Cook more if you want a thicker sauce..
To make using canned beans, add the oregano to the onions with the tomatoes, simmer for about 20 minutes, stirring occasionally, and then add the drained beans. Test for salt and pepper and add more as necessary.
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)