10 minutes plus overnight soaking time
Soak the beans overnight to increase the digestibility. The next day you are ready to cook them.
2 hours 30 minutes
1# dried black beans
1 large onion, diced
6 cloves garlic, minced
2T. Lizano Salsa or 2 T. vinegar mixed with 2 tsp evaporated cane juice
2T. olive oil
Piece of Kombu seaweed (optional, but helps with digestibility of the beans)
Garnish options: chopped tomato, chopped avocado, hot salsa like Sriracha,cilantro leaves, chopped green onions.
1. Soak the beans overnight with plenty of water covering them. In the morning,discard the soaking water and rinse beans and drain. Now you are ready to cook them. This helps increase the digestibility of the beans.
2. In a large pot, heat olive oil over medium heat. Sauté the onions until soft, about 5 -7 minutes. Add minced garlic and sauté for 1 minute more. Add the rinsed black beans, and Kombu if using, and cover with about 1”-2” of water.
3. Bring to a boil, then lower the heat to simmer. Simmer for about 1 hour partially covered, then add the salt and continue cooking for 30-60 minutes more depending on preference of bean texture. You may need to add more water. Remove from heat and add the Lizano salsa or the vinegar/sugar combination (Lizano is the true Costa Rican bean flavoring. I got it at Amazon.com). Remove the Kombu.
4. Serve the beans over brown rice garnished with cilantro, chopped green onions, avocado, and, hot salsa if desired, and chopped tomato! Enjoy!
My daughter Stephanie lived and worked in Costa Rica for a year. She became very accustomed to eating beans and rice with every meal, just like the Costa Ricans do. It's a healthy meal when served over brown rice and with the vegetable garnishes.