Black Beans with Caramelized Onions and Roasted Red Peppers
To download a Spanish translation of this recipe click here.
Servings: 14
Calories: 280kcal
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Ingredients
For the Beans
- 1 pound dry black beans cleaned, rinsed, and soaked overnight
- 3 large bay leaves
- 3 tablespoons kosher salt
For the Onions
- 5 cups thinly sliced red onion
- ¼ cup corn oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Final Dish
- 1½ cups sliced, pitted oil cured black olives
- 1½ cups thinly sliced roasted red peppers
- 1 cup sliced flat leaf parsley leaves
For the Dressing
- ½ cup white wine vinegar
- ¼ cup sliced mint leaves
- 1 tablespoon Dijon mustard
- ¼ teaspoon red chili flakes
- ½ cup roasted garlic oil *See note
- ½ cup extra virgin olive oil
Instructions
- Drain beans and place in saucepan with the bay leaves. Add cold tap water to cover by 3 inches. Bring to a boil, lower heat and simmer about 30-45 minutes, skimming the foam, until beans are tender but not soft.
- Remove beans from the heat and add the 3 tablespoons kosher salt. Stir well and let beans stand 15 minutes in the water to absorb the salt. Drain beans and transfer to a large bowl. Add the black olives, red peppers, parsley and mint. Set aside.
- In a large saute pan combine onions, oil, salt and pepper. Cook over medium high heat until onions are tender and golden brown. Stir frequently to prevent burning.
- Allow onions cool to room temperature, then add to the beans.
- Prepare the dressing by combining the white wine vinegar, mint leaves, mustard and red chili flakes in a blender. Puree. With the machine running, slowly add the garlic and olive oils to form an emulsion.
- Pour dressing over the beans and serve.
Notes
*If you want to make your own garlic oil, remove the loose papery skins from heads of garlic and cut off the pointed ends of the heads. Arrange garlic heads in a shallow baking pan, packing tightly. Pour enough corn oil into pan to come 1 inch up the sides of the garlic heads. Cover pan with foil and roast in a 325°F conventional oven 30-45 minutes until garlic is very soft. Let cool to room temperature and remove the garlic heads. Pour the oil through a chinoise and reserve. When garlic is cool, squeeze the roasted pulp from the skins and use in another recipe.
Created by Chef Susan Goss Zinfandel Restaurant, Chicago
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 24g | Protein: 7g | Fat: 18g | Saturated Fat: 2.5g | Sodium: 1470mg | Potassium: 360mg | Fiber: 8g | Sugar: 4g | Calcium: 55mg | Iron: 2.6mg