Ingredients Jump to Instructions ↓

  1. 1 cup dried black beans, soaked overnight in hot water to cover

  2. 1 tablespoon olive oil

  3. 1/3 cup chopped onions

  4. 1 tablespoon minced garlic

  5. 1 tablespoon seeded and chopped jalapeÒo peppers

  6. 6 cups Basic Chicken Stock

  7. 1 tablespoon freshly squeezed lime juice

  8. 1 teaspoon Emerilís Southwest Seasoning

  9. 1 teaspoon chili powder

  10. 1 teaspoon ground cumin

  11. 1/2 teaspoon salt

  12. 3 turns freshly ground black pepper

  13. 1/4 cup coarsely chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Drain and rinse the beans. Heat the oil in a large skillet over high heat. Add the onions, garlic, jalapeÒos, and beans and sautÈ, stirring occasionally, for 2 minutes. Add the stock, lime juice, Southwest Seasoning, chili powder, and cumin. Bring to a boil, lower the heat, and simmer for 50 to 60 minutes, or until the beans are tender.

  2. Stir in the salt, pepper, and cilantro and simmer for about 5 minutes longer. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat, stirring occasionally.

  3. Yield : 2 cups


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