Spicy Black Beans
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- For the best result use dry beans and soak them overnight. If time is short substitute double the weight in tinned beans.
- If the beans start to catch but have not burnt turn them off and let them sit for 10 minutes. You should then be able to stir in the caught section.
- If you can't fit the beans and all the water in a container then soak them in at least half the quantity of water and add the rest in the pot.
- Place the beans and water in a large container and soak overnight.
- Toast the spices in a pan until fragrant and grind finely.
- Sweat onion and garlic in a large pot until translucent.
- Add the beans, soaking water and ground spices to the pot and cover.
- Cook at the highest temperate you can, without the beans boiling over, until the beans become tender. Add more water if needed to stop the beans from catching.
- Once the beans are very tender and beginning to break down season with salt to taste, the beans will harden up again from the salt.
- Continue cooking uncovered at a lower temperature until the beans are tender and the sauce is the desired thickness. Stir regularly to avoid catching.