TLC Cooking "Emeril's Recipe: Black Beans"

Emeril's Recipe: Black Beans

YIELD Makes About 1 1/2 quarts, 6 to 8 servings

INGREDIENTS

2 cups	chopped onions
1 cup	chopped celery
1 cup	chopped carrots
1 cup	chopped green bell peppers
2 tablespoons	finely chopped seeded jalapenos
1/4 teaspoon	ground cinnamon
2 teaspoons	ground cumin
2 teaspoons	minced fresh ginger
1 tablespoon	olive oil
1/3 cup	minced garlic
8 to 10 cups	water
1/3 cup	chopped cilantro stems and leaves
1/2	sour or sweet orange, unpeeled
1 tablespoon	salt
1 1/2 teaspoons	Emeril's Kick It Up! Red Pepper Sauce, or more to taste

PREPARATION:

Combine the onions, celery, carrots, bell peppers, jalapenos, cinnamon, cumin, and ginger in a large pot with the olive oil and cook over medium heat until the vegetables are soft, about 12 minutes. Add the garlic and cook for 2 minutes. Add the beans, 8 cups of the water, cilantro, and orange. Bring to a boil and then reduce to a simmer. Cook, partially covered, for 1 1/2 to 2 hours, or until beans are very tender and begin to get creamy. (Add more water as necessary to achieve desired consistency.) Remove the orange before serving. Season with salt and hot sauce to taste. Serve hot.

This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

If you're looking for a vegetable side dish, try this recipe for cole slaw from BBQ Pitmasters.