Reprinted with permission from John McDougall.
You can find more recipes by John
and Mary McDougall in their cookbooks, which are listed on the
Cookbook Reviews pages.
Newsletter August 2002 Vol. 1 No. 8
Black Beans and Tomatoes
Preparation Time: 30 minutes
Cooking Time: 3-4 hours
I have been preparing this recipe for over 25
years with very few changes. It is a family favorite and I always make
extra to have as leftovers the next day. If you haven’t tried this
delicious meal yet, buy the ingredients this week and serve it to your family.
The bean lovers will have a new favorite!
- 2 cups dried black beans
- 6 1/2 cups water
- 1 large whole onion
- 8-10 whole cloves
- 4 large garlic cloves
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 6 medium tomatoes, chopped
- 8 green onions, finely chopped
- 1/4 cup finely chopped sweet onion
- 1 clove garlic, crushed
- 3 tablespoons wine vinegar
- 4-5 dashes Tabasco sauce
Place beans and water in a large pot. Peel the whole
onion and stud it with the whole cloves (poke holes in the side of the onion
with a toothpick about 1/2 inch apart, push the stem end of the clove into each
hole). Place the onion in the pot with the beans and water and add the
whole, peeled garlic cloves. Bring to a boil, cover, reduce heat and
simmer for about 2 hours. Remove and discard the whole onion and cloves.
Mash the whole garlic cloves into the beans ( use a spoon or fork and gently
mash into the side of the pot). Add chopped onion and bell pepper.
Cover and simmer for an additional 1-2 hours until beans are tender.
Place the tomatoes, onions, and seasonings into a separate
bowl. Mix well. Cover and refrigerate for at least 1 hour. Mix
again and adjust seasonings.
Serve black beans over brown rice and spoon some of the tomato
mixture over the top.
Whole cloves are sold in a jar in the spice
section of your supermarket. They are the dried buds from a tree and add a
unique flavor to this dish. Handle them carefully while inserting into the
onion so they don’t break. To remove onion and cloves from the beans use
a slotted spoon. Season beans with a small amount of salt after cooking,