Black Nightfall Beans With Red Chili Pods, Tomatoes, and Avocado From 'The New Vegetarian Cooking for Everyone'

[Photograph: Kate Williams]

Beans and rice are a staple for good reason—they're hearty, simple, and a perfect blank canvas for many different flavors. Deborah Madison gives several variations for both beans and rice in her recently re-released cookbook, The New Vegetarian Cooking for Everyone by Deborah Madison. Copyright 2014. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Black Nightfall Beans With Red Chili Pods, Tomatoes, and Avocado From 'The New Vegetarian Cooking for Everyone'

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About This Recipe

Yield:Serves 4
Active time:15 minutes
Total time:1 1/2 hours
This recipe appears in: Black Nightfall Beans With Red Chili Pods, Tomatoes, and Avocado From 'The New Vegetarian Cooking for Everyone'

Ingredients

  • 1 cup black, Black or Red Nightfall, or Anasazi beans
  • 2 tablespoons safflower or light sesame oil
  • 1 onion diced
  • 2 dried red New Mexican chili pods, stems and seeds removed
  • 1 large sprig of epazote
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon toasted, ground cumin seeds
  • 1 quart water
  • 1 teaspoon sea salt
  • To finish: diced tomato, sliced avocado, minced cilantro, and sour cream or creamy yogurt, optional

Procedures

  1. 1

    Rinse the beans then cover them with boiling water to soak for at least an hour.

  2. 2

    Heat the oil in a pressure cooker. Add the onion, epazote, chili pods, and Mexican oregano. Cook over medium high heat, stirring occasionally, for 5 minutes. Stir in the cumin, then drain the beans and add them to the pot with the water and 1 teaspoon salt.

  3. 3

    Put on the lid, bring the pressure to high, and maintain for 20 minutes. Allow the pressure to drop slowly or do a quick release. Taste to make sure the beans are done and if they aren’t, continue simmering, covered (but not under pressure), until they are.

  4. 4

    Dish the beans into shallow bowls and strew over the diced tomatoes, sliced avocado, and cilantro. Drizzle over sour cream or yogurt, and serve.

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