May 24, 2012

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Black Bean Sauce with Rice

From food editor Nina Furstenau, inspired by the Creole dishes at Boudreaux’s


1 tablespoon olive oil

½ cup onions, chopped

2 teaspoons green chili or jalapeno pepper,

seeded and minced

2 bay leaves

1 cup dried black beans, soaked overnight and

drained, or 2 16-ounce cans of black beans

¼ cup fresh cilantro, chopped

4 cups chicken or vegetable stock

½ teaspoon salt

Freshly ground black pepper


Heat the oil in a saucepan over high heat. When hot, add the onions and green chili, and sauté for 1 minute. Add the bay leaves, beans, and cilantro, and cook for 1 minute. Stir in the stock and bring to a boil. Reduce heat and simmer until the beans are tender, about 2 hours (or, if you are using canned beans, simmer until the sauce reduces to half, about 20 minutes). Stir in the salt and pepper. Serve immediately with rice, or store, refrigerated, for 2 to 3 days. Serves 4

May 24, 2012

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