Thursday, June 18, 2009

Black Beans in the Style of a Mojito

I have a fridge full of limes and a garden full of mint. Actually, I don't really know if I can really say that the mint is in the garden. Most of it is growing in the cracks in the walk up to our house.

Go easy on the mint. I used about ten leaves and it really took over. Cook the black beans however you want, and feel free to do it ahead of time. Soak them before you cook them if you like doing that. I'm a reluctant believer that salting beans from the start of their cooking makes them tougher, so I guess salt them after they've begun to soften, but definitely do add a fair amount of salt to them. Also, try to end up with only a little bit of bean-cooking water at the end. If the beans are still floating around freely, boil it away or dump some out.

  • 1 cup of dried black beans
  • 1 cup rice
  • 2 large onions
  • 1 and 1/2 limes, zested (you can zest the whole second lime)
  • 5 mint leaves, chopped finely
  • 2 tbs. olive oil
  • 1/4 cup white wine (you could leave this out)
  • salt, pepper

Cook the black beans. Fry the onions in the olive oil in a large pot over medium-low heat for anywhere from 15 to 45 minutes (turn the heat down for the longer time, turn it up for the shorter time). Salt them a bit while they cook, and add the lime zest. When the onions are nice and brown, start cooking the rice. Add cooked beans with their liquid to the onions. Add the wine, turn up the heat, and let this bubble away while the rice cooks. When the rice is ready, turn the heat off under the beans, and add the juice from the limes and the chopped mint. Add pepper, taste, and add more salt or lime juice if it seems wise. Serves four.

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