Today I'm sharing my story about black beans. My mother, a woman of the countryside, always told us that her meals were generally based on grains that were in season.
She seasoned them with a plant from her small gardens called culantro, which is different from the cilantro we know. This culantro plant can be found in markets and has a very characteristic, pleasant aroma that reminds me of the beans my mother used to prepare. When I find it, I buy some leaves of this plant.
Black beans are very well known in Venezuela by this name, while in other countries they are called black beans or black porotos. These beans form a very important link in the food chain due to their protein and fiber content, which is of plant origin. They also contain both soluble and insoluble fiber.
We find different industries that handle the harvesting, processing, and packaging of these products, ensuring they reach supermarkets and become part of the enriching foods in our daily diets.
Sometimes, we find brands whose grains aren't the most pleasant for cooking due to their hardness, while others, on the contrary, are softer.
To prepare these black beans:
- 400 grams of black beans
- 2 cloves of garlic
- 1/4 of an onion (if the onion is large)
- 1 sprig of parsley
- 1 tablespoon of salt
- 1 tablespoon of brown sugar
- 1/2 teaspoon of cumin
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of baking soda
- 2 to 3 liters of water
Before cooking the beans, we first clean them (depending on the brand, they sometimes come very clean; we routinely check for small stones or any undesirable beans). Generally, they are quite acceptable.
I've made it a habit to soak black beans for a few minutes (some recommend soaking them for more than two hours) with a teaspoon of baking soda. The baking soda serves several purposes, one of which is to loosen the beans during cooking. Others, however, use a pressure cooker (I have my reasons for not using one).
After 5 to 10 minutes, the beans are rinsed very well before being placed in the pot to cook.
I like to heat the water before adding the beans to the pot.
During the cooking process, I check the beans several times to see if more water is needed. Depending on the texture of the beans, this cooking time was approximately one hour. It wasn't necessary to add more water.
Now, after checking that the grain is tender from cooking, add the seasonings and some vegetables, such as onion and garlic, along with the sprig of parsley.
Among the seasonings used are salt, cumin, turmeric powder, and an ingredient that sparks some debate: sugar (with or without). In my recipes, I add it during cooking, and I'm very pleased with the result.
Here's the result: tender, flavorful, and nutritious for a healthy meal.
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