One-Pot Wonders

Killer Black Beans from Aunt Cindy in Austin TX

June 17, 2016
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Photo by DjeenDjeen
  • Serves 6+
Author Notes

The serendipitous bonus of my marriage is that I have one of the most awesome sister-in-laws on the planet Earth. Her Texas roots are all over these killer black beans. When we visit her in Austin, my daughter and I eat her black beans for breakfast. Here is her recipe. Nothing is exact in this recipe so do like Cindy and pour in the love. —DjeenDjeen

What You'll Need
  • 1 pound dried black beans
  • 1 large onion, chopped
  • 4-6 cloves garlic, chopped
  • 1 poblano or green chili, chopped
  • 1 can Rotel or roasted tomatoes (large size)
  • 1/2 ancho chili with a little sauce from the can (also can use chipotle)
  • 2-3 tablespoons chili powder
  • 2-4 tablespoons cumin
  • 1 bunch cilantro, chopped
  • H20/ veggie broth / chicken broth
  • salt to taste
  1. Wash black beans.
  2. Put beans in stock pot and add H2O/broth to cover by 2 inches. Bring to a boil and simmer for 30 minutes.
  3. Add all ingredients except salt and cilantro. Bring to boil and simmer 2-3 hours, adding liquid as needed.
  4. Before serving add salt and cilantro* * I deviated from Cindy's recipe and added a bunch of cilantro with all of the veggies. Added more cilantro before serving. Another deviation from Cindy's recipe -- addition of 1 bay leaf to pot with beans at the outset.

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