Ingredients
The following ingredients have 4 Servings
- 2 Tbsp Canola oil
- 0.5 medium Uncooked onion(s) white variety, chopped
- 1 small Jalapeño pepper(s) chopped (plus extra slices for garnish)
- 2 Tbsp Apple cider vinegar
- 1 pound(s) Dry black beans (about 3 c)
- 8 cup(s) Water
- 1 Tbsp Kosher salt
Instruction
- In a large pot, heat oil over medium-high heat. Add onion and jalapeno, lower heat to medium, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Pour in vinegar and let cook until half of it has evaporated, 1-2 minutes. Add beans, water and salt; bring to a boil over high heat, then reduce heat to a low simmer.
- Cover and cook until beans are tender and creamy but not falling apart, about 1 ½ hours. (Alternatively, you can simmer beans covered in a 350°F oven for 2 ½ hours.) Taste and adjust seasonings as needed; garnish with sliced jalapeno.
- Serving size: 1/2 c
