Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Dried black beans

  2. 2 tablespoons 30ml Vegetable oil

  3. 1 cup 62g / 2 1/5oz Chopped yellow onions

  4. 2 teaspoons 10ml Chopped garlic

  5. 1 Jalapeño - stemmed, seeded, And chopped

  6. 1 Bay leaf

  7. 1 tablespoon 15ml Chili powder

  8. 1 teaspoon 5ml Ground cumin

  9. 1/2 teaspoon 2 1/2ml Emeril's Essence

  10. 4 cups 948ml Hot water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 3-quart baking dish, combine the beans with 2 cups of water. Cover with plastic wrap and microwave on high for 15 minutes. Remove from the oven, carefully peel back an edge of the plastic, and let sit 5 minutes. Add 2 cups of very hot water, stir, recover, and let sit for 1 hour. Drain the beans in a colander. Heat the vegetable oil in the baking dish for 1 minute on high. Add the onions, garlic, jalapeño, bay leaf, chili powder, cumin, Essence, and salt, and stir to coat. Cook, uncovered, on high for 4 minutes. Stir well. Add the beans and stir to combine. Add 4 cups of hot water, stir, and cover tightly with plastic wrap. Cook on high for 30 minutes. Remove from the oven and let stand covered for 15 minutes. This recipe yields 4 servings.


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