Adapted from The Splendid Table’s How to Eat Supper
As I mentioned in my post a few weeks ago beans are a great low cost food and full of fiber. They also take on whatever flavors you use when you cook with them. This recipe offers a unique flavor twist for black beans with the cinnamon and clove spices. The spices are very warming, so it’s a great hearty, autumnal recipe. The dish makes a lot and is very filling. Serve it with some couscous or quinoa and some sautéed spinach for a complete meal.
Prep Time: 5 minutes
Inactive Prep Time: 8 hours
Cook Time: 1 ½ hours for cooking soaked beans; 20 minutes for main dish
1 cup dried black beans, soaked at least 8 hours in water (or 2-15oz. cans, drained and rinsed)
1 large onion, finely chopped
Salt and pepper
4 garlic cloves, minced
2 teaspoons ground cinnamon
½ teaspoon ground cloves
1 14oz can tomatoes
1 ½ cups water
2 tablespoons butter
Place the soaked beans in a 4 quart sauce pan and add enough water to cover the beans by one inch. Bring beans to a boil, then reduce to a low simmer and cook, stirring occasionally, for 1-1 ½ hours, until beans are soft and tender. This may be done up to 2 days in advance and refrigerated. (If you are using canned beans you skip this step)
Heat a 10-inch skillet over medium-high heat and film with 2-3 tablespoons of olive oil. Saute the finely chopped onion with salt and pepper until soft and translucent.
Add the four minced garlic cloves, 2 teaspoons cinnamon, and ½ teaspoons cloves. Cook for one minute, stirring so the spices do not burn. Add the can of tomatoes and smash them with the back of a wooden spoon. Cook for a couple minutes.
Add the cooked beans and mash some (or all) of the beans in the pan. Add ¾ cups of the water and stir to combine all the ingredients. Simmer for 10-15 minutes until the beans are thick, adding more water if necessary.
Taste for seasoning and add salt and pepper if necessary. Stir in 2 tablespoons of butter just before serving.