CHARRO BEANS
Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that's just as delicious as the beans themselves. Keep the beans submerged in the broth in the refrigerator so they won't dry out; plus, they'll continue to soak up all that flavor.
Provided by Esaul Ramos
Categories Bon Appétit Side Bean Garlic Coriander Cumin Tomato Cilantro Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 12
Steps:
- Drain beans, place in a large pot, and add 10 cups water to cover. Add garlic, bouillon paste, and salt and bring to a simmer. Cook until beans are just tender, 30-35 minutes. Stir in coriander, cumin, garlic powder, onion powder, and cayenne and cook, stirring occasionally, 5 minutes. Taste and season with more salt if needed.
- Remove beans from heat and stir in onion, tomato, and cilantro. Cover and let sit 5 minutes for flavors to meld.
- Do Ahead
- Beans (without onion, tomato, and cilantro) can be cooked 5 days ahead. Let cool; cover and chill. Reheat over medium before adding remaining ingredients.
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