Ingredients

1 pound black beans

2 tablespoons salt

2 1/2 tablespoons olive oil

1 cup chopped onion

2 tablespoons finely chopped garlic

2 tablespoons currants or chopped raisins

2 Bay leaves

2 tablespoons currants or chopped raisins

1 ¼ teaspoons ground cumin

¾ teaspoon coarse black pepper

1/2 teaspoon smoked paprika

1 teaspoon Mexican oregano

1 quart vegetable broth

 

Balsamic Salsa

1 large tomato, seeded and chopped

1 large Jalapeño pepper, finely chopped (remove seeds and membrane)

1 1/2-2 tablespoons fresh chopped cilantro or flat leaf parsley

3-4 green onions, depending on size,  sliced

Salt

Coarse black pepper

White balsamic vinegar

 

Directions

Add 2 quarts of water and 2 tablespoons of salt to a large bowl and stir very well.  Add the black beans and let soak 10 hours.  

 

Heat the olive oil in a 4 quart dutch oven, over medium temperature.  Add the onion and cook until edges start to brown and caramelize.  Add the garlic and cook 1 minute, while stirring.  

Drain and rinse the beans, add with the remaining ingredients and bring to a boil.  Place the lid on top, place in the center of oven and cook at 300 degrees for 1 1/2 hours.

Remove from the oven and place on burner over medium-low and simmer uncovered until liquid is saucy.  Salt and pepper to taste.  Remove Bay leaves.  If liquid gets too thick, add a little more vegetable broth.

Serve with the balsamic salsa.

If not using the salasa, add some white balsamic and cilantro to the beans and stir.  

 

Balsamic Salsa

Place all ingredients in a bowl, season with salt & pepper and mix.  Spoon on top of the beans and drizzle liberally with balsamic vinegar.

Serve with sour cream-condiment and fresh lime wedges

W/ Balsamic Salsa

Black Beans