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Posted 8:07 am, 08/26/2015

Thanks for the recipe, I'm going to try it! I never would have thought to add basil--sounds delicious.
Is this from Isabel's?


Posted 11:04 am, 08/21/2015

Is this the recipe you are looking for?

Yield: Serves 6 to 8 makes about 8 cups


    1 pound dried black beans, picked over and rinsed (see Notes)2 tablespoons olive oil1 medium Spanish onion, diced5 garlic cloves, minced2 tablespoons ground cumin2 tablespoons dried oregano2 tablespoons chile powder2 bay leaves1 tablespoon dried sweet basilKosher Salt


Soak the beans overnight in a large bowl or pot with enough room and water to allow the beans to double in size. Drain the beans in a colander and rinse well.

Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 2 minutes. Stir in the cumin, oregano, and chile powder. Stir to combine and simmer for about 1 minute. Add the beans, 8 cups cold water, the bay leaves and basil. Bring to a boil and then reduce the heat so that the mixture simmers. Cover partially and simmer for about 2 hours, or until the beans are tender. Add water as needed to maintain the water level ½-inch above the beans.

Season with salt and simmer for another 10 to 15 minutes. Remove and discard the bay leaves before serving.


Sometimes I just don't have time to soak beans overnight and simmer them for hours on the stove. When I haven't got time for dried, I use canned beans, enhanced with my own seasonings. Canned beans are convenient and, best of all, fast; these beans can be on the table in 15 minutes flat.

Prepare Black Beans, decreasing the cumin, chile powder, and oregano to 1 tablespoon each and substituting two 14-ounce cans of black beans, rinsed and drained, and 2 cups cold water for the dried beans and water. Simmer for 5 minutes.This is the kind of dish I make with leftovers in mind-the beans can be reheated on the stove top or in the microwave. Add shredded Monterey Jack cheese, Basic Salsa, and avocado slices for fresh flavor and color. A little chopped fresh cilantro sprinkled on top adds a nice touch at the table.

The beans can be stored covered in the refrigerator for up to 3 days. Reheat over medium heat.


Posted 11:36 am, 08/18/2015

We're still mourning the closing of Isabel's and still dreaming of her black beans. We know some of her relatives are still in the area, and we don't know how to contact them. So, if you're reading this, would you PLEASE share her recipe for black beans? Thanks so much!

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