Tuesday, July 17, 2012

Ethiophian Style Black Beans

Ethiopian Style Black Beans
10 Servings
Ingredients
1 lb dried black beans
2 tablespoons grapeseed oil
1 large red bell pepper, diced
1 large onion, diced
3 large cloves garlic, minced
8 cups water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons berbere spice
2 teaspoon sea salt

Method
Sort beans by spreading them out on a flat surface and remove any broken, off color or odd shaped beans.  Remove any dirt, rocks and other debris. 
Rinse thoroughly in cold water, drain and set them aside. 
In a large pot, heat the oil and sauté the peppers, onion and garlic until onions are translucent.
Add the water, beans bay leaves and seasoning, stir and cook uncovered, over medium heat stirring occasionally.
Cook for 2 hours or until beans are fork tender.  
Check the liquid level and make sure it’s covering the beans by at least 1 inch while cooking. 
If liquid is evaporating too rapidly, reduce heat and add water ½ - 1 cup at a time.

Notes:  To soak or not to soak, the choice is yours.  If you choose to soak your beans there are two basic methods:
1.    The long soak. Simply cover the beans in water and soak them overnight (about 8-10 hours).  You now have the option of discarding the water or cooking the beans in the soaking water. 
2.    The quick boil.  Put the beans in a large pot, add water and bring up to a boil. Let the water boil for about 2 minutes, then remove from the heat, cover the pot and let soak for about 1 hour.


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