Simple Black Beans

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This recipe was published in the october 2007 issue of cuisine at home. i found a bag of black beans in the pantry and thought this sounded like a wonderful alternative to canned black beans. this recipe can be prepared, frozen in 1 cup size packages and then defrosted and used whenever a recipe calls for canned black beans. these are far superiour in texture and flavor to canned beans.

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Steps

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In a large pot , saute onion in oil over medium-high heat until the onion is soft , about 5 minutes.

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Add the garlic and thyme.

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Cook until fragrant , 1 minute.

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Add the drained beans , bay leaves and enough water to cover beans.

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Bring to a boil over high heat , reduce temperature to simmer , cover and cook for 40 to 50 minutes or until beans are tender but not mushy.

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Check often and add from 1 to 2 cups additional water if beans start to cook dry.

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Drain beans , remove the bay leaves and fresh thyme springs , season with salt and pepper to taste.

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Please.

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If they are salted before they will not soften.

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When cool , divide into 1 cup servings and freeze in rigid container or vacuum pack in small bags.

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Ingredients

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onion, garlic cloves, olive oil, fresh thyme, dried black beans, bay leaves, salt and pepper