Eosinophilic Esophagitis Friendly Classic Black Beans
Total time9 hr 45 min
Prep time15 min
Cook time1 hr 30 min
4.5(3)
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Learn more →Ingredients
6 servings
- 1 lb dried black beans
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 6 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp apple cider vinegar
- 1 tsp sugar
For serving
- fresh cilantro, chopped (optional)
- lime wedges (optional)
Instructions
- 1
Place the dried black beans in a large bowl and cover with cold water by at least 3 inches. Soak for 8 hours or overnight at room temperature, then drain and rinse well.
- 2
Transfer the drained beans to a large pot or Dutch oven and cover with fresh cold water by about 2 inches. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 30 minutes, skimming any foam that rises to the surface.
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