Some beans really contribute to the taste of a dish while others are more subtle and tend to just round out the flavours of everything else in the meal. Black Beans don’t like to stand on the sidelines – they’re definitely an “Individual Contributor”.
In
- However many Black Beans you get from pressure cooking one cup of dry beans (maybe two standard tins worth?)
- 1 large onion, halved
- 3 or 4 cloves of garlic
- 3 bay leaves
- 2 medium potatoes, halved
- Handful of fresh parsley, chopped
- Handful of fresh dill, chopped
- 2 TBSP ground pepper
- 2 TBSP miso
- 1 cup of white wine
- Generous splash of olive oil
- Water
Cook
- In a large, lidded baking dish…
- Add the herbs, garlic, pepper, oil and miso
- Next add the spuds and the onion (try not to separate the onion halves into rings)
- Tip the beans over
- Add the wine, and enough water to cover everything
- Bake at a medium heat until the liquid is well reduced.