Ingredients
- Dried black beans
- Garlic cloves
- Onion, chopped
- Oil, such as olive, canola, or safflower, optional
- Salt to taste, optional
- Chopped fresh tomato, optional
- Lime or lemon juice, optional
- Fresh herbs or other seasonings, optional
- Cooked rice, optional, for gallo pinto
Directions
- Sort and rinse the beans. Cook them with garlic until tender, using a pressure cooker according to its manufacturer’s directions or soaking overnight and simmering on the stovetop. Reserve plenty of the bean-cooking liquid.
- Heat oil in a large skillet or pot, if using. Add the onion and sauté until lightly browned. Add more garlic here if desired.
- Carefully add the cooked beans and a generous amount of bean liquid.
- Simmer uncovered for 30 to 45 minutes, stirring as the liquid reduces. For a smoother, sweeter result, add more bean liquid or water and repeat the reduction. Stir frequently whenever the mixture becomes thick.
- During the final 10 minutes, add any optional tomato, fresh herbs, or citrus juice.
- Serve as a side or main dish with rice, tortillas, potatoes, or yuca. For gallo pinto, add cooked rice to the skillet with the beans and cook until the mixture is heated through.