Wednesday, August 31, 2011

austin-style black beans {cooking from The Homesick Texan}

mention austin, texas 
and my heart skips a beat

soulful-gritty musicians
artists, farmers, chefs
gathering to share
amazing food
freshly harvested
properly spiced 

my vision of austin?
accidentally hip

here is the rub
i have never been there
i thought i was once
i was sorely mistaken

imagine my joy
upon receiving my assignment
as part of 

 i was to make
austin style black beans

at last
my first
 taste of austin

no surprise
just as i imagine 
darkly rich
edged in spice
a bit

i know this
because i was there
i have pictures to prove it
austin style black beans
 (printable recipe)
 from The Homesick Texan Cookbook by Lisa Fain
1 lb. dried black beans
1 Tbs. vegetable oil
1 medium yellow onion, diced
1 carrot, diced
4 cloves garlic, minced
2 canned chipotle chiles in adobo, chopped
½ c. cilantro, divided
½ tsp. ground cumin
1 Tbs. tomato paste
¼ c. lime juice
salt, to taste
rinse and sort through beans, discarding any stones or shriveled beans.  place beans in a large pot and cover with 1 inch of water. bring to a boil and cook for 15 minutes.
drain and rinse the beans in a colander in the sink.
return the empty pot to the stove and on medium-low heat, warm the vegetable oil.  add onions and carrots to pot and cook until onions are translucent, stirring occasionally, about 8 minutes. add garlic and cook another 30 seconds.
return beans to the pot along with the chipotles and half of the cilantro. cover with 2″ water, bring to a boil, then turn heat down to low and simmer uncovered for 1½ hours.
after   hours, add remaining cilantro, cumin, tomato paste, and lime juice. taste and add salt.   cook uncovered for another 30 minutes, or until beans are tender all the way through (will vary depending on the freshness of your beans). when done, smash a few beans against the side of the pot with a spoon to thicken, if you wish. stir the pot and serve. 
  *This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef   


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