Why I Love This Recipe
Vinegar added to the cooking water in the last 30 minutes of cooking, helps break down the starch making beans easier to digest.
Makes roughly three 8oz or four 6oz servings.
A. J. Di Liberti
Ingredients You'll Need
1 1/2 C. black beans, rinsed and checked for debris
2 Q. fresh cold water
1/4 C. vinegar, anything but distilled vinegar
3-4 T. leaf lard, vegetarian; substitute lard with olive or other oil
1/2 medium red onion, finely minced
1 garlic clove, finely minced
Kosher salt to taste
Pecorino Romano, shaved
Celery leaves, use the light green leaves from the inner stalks
Boil beans and water for 2 minutes in a heavy pot.
Cover, remove from the burner and let soak for 2 hours.
Simmer beans in a covered pot for 90 minutes over medium heat.
Stir in vinegar and continue simmering for 30 minutes, or until beans are tender.
Strain beans through a sieve, reserve cooking liquid.
Heat lard over medium-high heat in the pot the beans where cooked in and sauté onion until translucent.
Add garlic and beans to the pot, mash until the beans are smooth and heated through, using the reserved liquor to thin as needed.
Alternate method; Puree beans and garlic in a food processor.
Use the reserved liquor to bring the beans to a smooth consistency.
Add puree to onion and stir until heated through.
Season to taste, garnish with shaved cheese and celery leaves, serve hot.