In South Florida, black beans are a traditional Cuban side dish that you'll come across quite often. This dish provides plenty of flavor with a relatively low fat concentration. Normally, you'd use some sort of fatty pork such as bacon to help flavor the beans. I omitted that from here in the name of lower sodium and less fat. If you wanted to do that, you'd saute the bacon right in the beginning before adding the shallots. That way you're cooking your onions in bacon fat. Yes, it's even more delicious.

     Dried beans need to soak in water overnight, so make sure you plan ahead when you're making this dish. It will help lessen the cooking time and increase tenderness. Make sure they are fully submerged in the soaking water with room to spare because they will expand during the process.

     Out here in the Bay Area, we have a source for terrific beans that are provided by Ranch Gordo. They specialize in heirloom beans, which have become pretty rare to find. You absolutely do not need heirloom beans for this recipe, so any dried black bean will do. That being said, if you can find them and they fit into your budget, then go for it. These specific beans are called Midnight Black Beans. It's black turtle bean with a thinner skin that allow it's flavors to meld with your cooking liquid. The beauty of this is that you can use the cooking (and soaking) liquid to help flavor your foods. You can check the post for black bean rice as an example of this technique.

Ingredients

• 1lbs black beans

• 5 large shallots rough chopped

• 1 small leek, only the white and light green parts. No dark green leaves. rough chopped

• 6 cloves garlic chopped

• 1/2 cup dry white wine

• 2 cups beef stock

• 2 cups water (or enough to submerge the beans completely.

• 1 bay leaf

• Kosher salt

• 1 tsp Champagne vinegar (or to taste)

• Water to soak beans overnight

Cooking instructions

• 24hrs before, cooking, submerge the beans in 4 quarts of water to soak. They will expand so be sure that they're completely submerged with room to spare.

• Sauté the shallots until translucent 3 minutes

• Add the leeks and sauté until soft 3 minutes

• Add the white wine and reduce by 1/2 over medium high heat

• Add the beef stock and water

• Add the beans

• Add a big pinch of salt

• Add the bay leaf

• Bring to a boil, the drop heat to a low simmer. Beans need to cook low and slow or else they’ll break apart.

• Simmer for one hour

• Test for tenderness

• Adjust seasoning

• Add 1 tbsp of champagne vinegar, or to taste

The Finished Dish