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Black Beans with Balsamic Salsa

W/ Balsamic Salsa

Black Beans


1 pound dry black beans

2 1/2 tablespoons olive oil

1 cup diced 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 diced

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

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

3-4 green onions, sliced


Coarse black pepper

White balsamic vinegar



Add 2 quarts of water and the black beans to a bowl and let soak overnight.


Preheat the oven to 300F.

Heat the olive oil in a 4 quart dutch oven over medium temperature. Add the onion and cook until soft. Add the garlic and cook 1 minute. Drain and rinse the beans and add to the Dutch oven with the remaining ingredients. Season with salt, place the lid on top and place in the center of oven 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. If liquid gets too thick add a little more vegetable broth. Serve with the balsamic salsa.

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

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