Thank you so much to Allison for letting me in on this recipe. As you can see, it's so simple, but it's so delicious because the flavors of the ingredients shine through. Since there are just a few ingredients, I wanted to use the best - dried organic black beans, organic onion, and organic garlic, all fresh from the farmers market.
Allison told me Will usually eats the beans with eggs and corn tortillas. I added a fresh tomato salsa because my dad told me when he was there, they had this salsa and loved it. The way he described it, I'm pretty sure it was a pico de gallo.
These beans tasted outstanding... and really, what an inexpensive meal!
Will's favorite Guatemalan Black Beans
1 lb. bag organic dried black beans
2 cloves of garlic
A heavy sprinkle of kosher salt
Soak the beans for the day so they soften up and cook faster.
Drain the water from the beans, and put them in a heavy bottomed pot.
Add fresh water to just cover the beans, as well as the minced onion and garlic (Allison said she puts her garlic in at the end to keep it from getting bitter, but mine got sweet as I kept the heat over low).
Cook for 4 hours or more over low heat, gently stirring occasionally.
Top them with salt and crema fresca (or sour cream).
Allison puts the tortillas on an open flame for a few minutes each side until they're slightly crispy, but I don't have a gas stove so I broiled mine for a few minutes on each side.
Thank you sooooo much Allison :)