My First Crack at Black Beans

I can’t say I’m a black bean aficionado as I rarely eat them, but I have been craving them lately. Actually, this isn’t my first attempt at black beans. In 2012, I made them in Haiti at Nehemiah Vision Ministries. I spent two weeks there preparing mostly comfort food for Americans on mission.

We are still working our debt snowball.  Dave Ramsey inspired us to eat lots of rice and beans.  And beans and rice.

This is the first time I have made black beans in my home. In my dutch oven. I love that pot. Anyway, I thought I’d start taking down the recipe before I forgot what I did.

Ingredients

1 pound black beans

1 link andouille sausage or smoked sausage

1 bag Pictsweet Seasoning Blend

4 minced garlic cloves

2 bay leaves

1/4 teaspoon cayenne

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1 teaspoon paprika

1 teaspoon ground Hatch chile pepper

2 tablespoons chicken base

(Note: I just eyeballed the spices. As always, season to your own taste. Too bad I didn’t have any serranos or I would have minced a couple. Plus, I have to keep it mild enough for my kids’ wuss palates).

 

Method

Soak beans overnight.  Change water periodically.

Split andouille in half lengthwise, then split those two halves in half.  Chop the four lengths of sausage.

20140408-153951.jpg
Sausage always tastes better when it begins to get crusty.

Toss sausage into pot to brown.  I know you are going to think I’m some nut carrying on about the Maillard reaction.  I guess I am.

Time to add the seasoning blend.  Normally, I would chop onions, peppers, and celery myself, but when my joints are causing issues I try to stay off of my feet.  Pictsweet came to the rescue.  I almost forgot the garlic. Never forget the garlic.

Saute until onions are translucent.

20140408-153941.jpg
This picture came out lousy. My iPhone doesn’t like taking pictures as steam wafts. Actually, all of these photos look lousy. I need to get my guy to take some pics of this dish.

Drain and rinse beans.  Add to pot.  Be sure to add bay leaves, cayenne, black pepper, white pepper, paprika, chicken base and Hatch chile powder.  I order my chile powder from New Mexico.  If you want to rock the McCormick, be my guest.

Fill pot with water and simmer approximately 90 minutes while occasionally stirring.

Enjoy.

(I’m a self admitted hack, but I have not received any promotional consideration. If I ever become a professional hack where companies want me to shill their products, you’ll be the first to know).

Advertisements

One thought on “My First Crack at Black Beans”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s