Guatemalan Black Beans
I first learned how to make these beans from my dear friend Shoshana, who spent time living with a family in Guatemala in the nineties. I was so taken by the mix of flavors. I can still picture the moment I first tasted them in her dilapidated, artsy kitchen in Somerville. I have since made them for hundreds of people of all ages.
1 cup dry black beans, soaked in water for 6-8 hours
1 tablespoon coconut or olive oil
1 onion, chopped
1 medium sweet potato, peeled and finely chopped or grated
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon or 1 cinnamon stick
1 tablespoon dulse flakes (optional but highly recommended)
1 teaspoon sea salt
1. Heat oil in a medium sized soup pot. Sauté onions in oil until translucent.
2. Add sweet potatoes and sauté until they begin to soften, about 5 minutes.
3. Add black beans, and all spices EXCEPT salt. Add water, just enough to cover the beans. Bring to a boil and then simmer for 40 minutes, or until beans are soft. Add salt to taste.
4. Serve with rice or tortillas of any kind. Top with avocado, cheese, plantains, mango, and any other fixings that you love. You can also serve them alongside fried eggs for a hearty breakfast.
