---
comments: true
tags:
  - side
  - the-gracias-madre-cookbook
---
# :canned_food: Gracias Madre Black Beans

![Gracias Madre Black Beans][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 cups | 1.67 hours |

## :salt: Ingredients

- :canned_food: 1 cup dried black beans
- :fallen_leaf: 1 bay leaf
- :herb: 0.5 tsp oregano
- :olive: 1 Tbsp olive oil
- :onion: 0.5 cup onion
- :hot_pepper: 1 jalapeño
- :salt: 2 tsp salt

## :cooking: Cookware

- 1 medium pot
- 1 medium nonstick pan

## :pencil: Instructions

### Step 1

Soak the dried black beans overnight.

### Step 2

In a medium pot over medium-high heat, add the dried black beans, bay leaf, oregano, and just enough water to cover
(about 2 cups). Bring to a boil, cover, and reduce the heat to low. Stirring occasionally, simmer until the beans are
very tender, about 90 minutes.

### Step 3

In a medium nonstick pan over medium-high heat, heat the olive oil. Add the onion and chopped and seeded jalapeño and
cook, stirring occasionally, until the onions are soft and translucent, about 10 minutes.

### Step 4

Add the onion mixture to the pot of beans. Using an immersion blender, puree the beans until nearly smooth, keeping a
little bit of texture. (Alternatively, you can carefully ladle the beans into a blender, puree them, then return them to
the pot.) Add the salt and taste to adjust the seasoning.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/gracias-madre-black-beans.jpg>