My grandfather had his chili, but I associate the black beans with my Mima. I don’t know if she was the one who started making them or if he did, but no matter. Chili is Papo. Black beans is Mima.
This recipe has no ingredient list, just instructions. I’m transcribing them more or less faithfully. I’m going to assume that this recipe calls for a pound of black beans, or as many as would commonly appear in a packet you buy at the grocery store.
I suggest soaking the beans at least 6 hours in advance to speed up the cooking process.
- Wash the beans — cover with water.
- Chop one good sized (as opposed to bad sized) onion and a stalk of celery. Add the vegetables plus 2 tbs dried onions to the beans, plus salt and pepper to taste. I use 1 tablespoon of ham base and if you can’t find that use beef base.
- Bring to a boil, and then simmer until beans are tender (approximately 2 hours). You have to keep adding water as you go along.
- Serve over rice with salsa and sour cream.