Cooking Black Beans for Quesadillas
- 1 lb. Dried black beans
- 1 bay leaf, 1 sprig of fresh thyme, 4 sprigs cilantro – tied with string
- 1 yellow onion, peeled and coarsely chopped
- 1 carrot, coarsely chopped
- 1 stalk of celery, coarsely chopped
- 2 cloves garlic, crushed
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ¼ lb salt pork, or bacon
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
Rinse the beans under cold water and pick through, discarding any that are moldy or discolored. In a large pot, soak the beans in cold water for 4 hours or until the skins are well wrinkled. Or if in a hurry bring the beans to a simmer, cover, and remove the pot from the heat. The beans should be ready to cook in 1 hour.
Drain and rinse the beans again, turn them back into the large pot, and cover with about 2” of cold water. Add the herb bouquet and bring the beans to a simmer. Using a ladle, skim off any froth that floats to the surface.
In a medium skillet, sweat the salt pork or bacon over medium-high heat. Add the onion, carrot, celery, and garlic to the skillet. Sauté until the onion is transparent, but not brown. Add onion-meat mixture to the beans. Add the spices, cover the pot and turn the heat down to keep the liquid at a very slow simmer. After 30 minutes add the salt and continue to cook until the beans are thoroughly softened, usually about 1½ hours, (old beans may take considerably longer, up to 3 hours). Depending upon the beans more water may need to be added from time to time to keep them from drying out. The beans should taste firm on the outside, and creamy within, not at all mealy. When the beans are done, drain them. Discard the herb bouquet, onion, carrot, celery, and garlic.