Subscribe Today
Give a Gift
Customer Service

Phoenix Home and Garden
Subscribe Today!
For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining

Black Beans with Cotija

Author: Chef Amanda Stine
Issue: October, 2007, Page 275

Serves 8 to 10

1 tablespoon olive oil
1 cup finely chopped yellow onion
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried sage
2 teaspoons dried thyme
2 teaspoons ground cumin seeds
1 teaspoon ancho chile powder
1 teaspoon chipotle powder
3 cups dried black beans, sorted and rinsed
Kosher salt, to taste
1/2 cup cotija cheese, crumbled

Photo by Werner Segarra
1. In a 3-quart heavy saucepan over medium heat, add olive oil. When hot, add onions and garlic. Sauté 4 to 5 minutes.
2. Toast herbs, cumin and chile powders together in a small skillet over medium heat until fragrant, and transfer to onion and garlic mixture.
3. Stir in black beans and add enough water to cover by about 4 inches. Cover pan and cook over medium heat until beans are barely tender, about 1 hour. Add 2 teaspoons salt and continue simmering until beans are fully tender, about 1 more hour.
4. Drain off excess liquid, leaving the beans moist but not soupy. Let rest a bit, then check seasoning. Serve hot with cotija cheese sprinkled on top.

Subscribe Today!