Mexican Black Beans

If you love Mexican tastes, you'll enjoy these Black Beans.

Mexican Black Beans (Serves 4)

  • 2 cups black beans, sorted on a plate, washed and then soaked overnight
  • 3 inch piece of kombu seaweed
  • 1 large onion, diced fine
  • 5 garlic cloves, minced
  • 2 jalapeño peppers, seeded and diced fine
  • 1 medium red pepper, seeded and diced medium
  • 1 tablespoon Sumac (Optional to give salty taste)
  • 1 teaspoon turmeric
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon dried oregano
  • 1 teaspoon ground black pepper
  • filtered water
  • fresh parsley, minced for garnish 

Drain the beans and place in a large pot adding filtered water to cover by 1 inch. Add kombu and turn heat to medium to bring beans to a boil. Add onion, garlic, turmeric, coriander powder, cumin, oregano and ground black pepper.

When beans reach a boil, turn heat to low and cover. Let cook until tender (approximately 1 1/2 to 2 hours).

Remove kombu and cut very fine and return to the pan. Add peppers, Sumac. Stir well. Continue cooking beans an additional 10 minutes. Adjust Sumac to achieve a salty taste.

Garnish each bowl with minced parsley and serve.