Black Beans

By KennySD

Ingredients

• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• 1 tsp dried ground oregano
• 1 tsp dried ground marjoram
• 2 cups dried black beans, picked through and rinsed
• 1 onion, finely diced
• 3 garlic cloves, minced
• 2 serrano chiles, seeded and minced
• 2 bay leaves
• 1 cup tomato puree
• 1 tbs salt
• 1 cup barbecue sauce, preferably smoky-flavored (optional)

Details

Servings 8

Preparation

Step 1

Place the cumin, coriander, oregano, and marjoram in a dry, heavy skillet and toast over low heat, stirring frequently, for about 1 minute, until fragrant (do not scorch or the mixture will become bitter-tasting).

Transfer to a large saucepan and add the beans, onion, garlic, serranos, bay leaves, and tomato puree. Add enough water to cover the beans by 2 to 3 inches. Bring the beans to a simmer over medium heat. Cook at a low simmer for about 2 hours, or until the beans are just tender. Add more water if necessary to keep the beans covered as they cook. Season with salt, stir in the barbecue sauce, and continue cooking the beans for about 10 minutes, or until almost all the liquid is absorbed.