| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound dry black beans, soaked in water overnight
- 2 teaspoons kosher salt, plus additional as needed
- 1 teaspoon garlic salt
- 2 ounces unsalted butter
- 1 jalapeno chile, seeded and diced
- 1 garlic clove, minced
- 1 large white onion, diced small
- Freshly ground black pepper
Instructions
- Add the beans to a large stockpot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until the beans are slightly soft, 30 minutes to 1 hour. Turn off the heat and add the kosher salt and garlic salt.
- Add the butter to a large, heavy-bottomed saute pan over medium heat, then add the jalapeno, garlic and onion. Saute until softened, 3 to 4 minutes.
- Drain the beans, reserving the liquid, then add the beans to the saute pan and simmer for 10 minutes, adding the reserved cooking liquid if too dry. Season to taste and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 253 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 9 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 15 mg |
| Sodium | 187 mg |
Reviews
Wow! This was outstanding and super easy. I added white pepper which took it up a notch. THEN I add creole seasoning ! Oh my goodness! Great as a side or on nachos. Thanks G. Garvin for taking a simple ingredient to the next level.