Savory Black Beans

Living in south Florida, there is a tremendous outside influence to our food. Here is a melting pot of different cuisines from different countries and cultures. However, one of the staple sides, is beans, they’re hearty and go with everything. And of the beans, black beans are my favorite, and savory black beans are delicious. Black beans cooked in sautéed onion and garlic, with diced olives and seasoning, this is a classic Latin American side.

Like all beans, black beans are native to the Americas. They have been cultivated for millennia. Are a good source of carbohydrates and protein. They are popular in vegetarian dishes due to their dense meaty texture, which makes them versatile. A staple in Latin America and the islands of the Caribbean. From bean burritos in Mexico, to Feijoada, a bean and meat stew served in Brazil. Go into any restaurant in Miami, from five star to hole-in-the-wall and a side of beans will be on the menu.

There are many different ways to serve black beans. The simplest being served plain with white rice as a side. However, I like them a little savory, but, I don’t want this to be a three hour ordeal, it’s still a side dish. The easiest way to add savory to a dish is with sautéed onions and garlic. Then add a layer of flavor with chopped olives and some Aji seasoning , which is crushed chili pepper flakes, adds some warmth to the dish. It doesn’t have the searing heat of cayenne, closer to crushed red pepper flakes found in Italian restaurants.

Everything starts with a little savory, in this case finely diced onions and garlic, sautéed till soft, but with a little color. The chop of the onions is controlled by the cooking time, in this case, it will be a short cook, so finely diced is needed. When making a stew that will cook for hours, a coarser chop will work. And a little color, or caramelization helps the onions to keep its shape when cooked. This makes for a better dish. Let them do their thing in a pan over medium heat. When done, add a can of black beans, including the liquid from the can. Although I usually drain my beans when adding to a dish, in this case the liquid will help the rest of the ingredients mix with everything.

Now add the seasoning, and, the olives. I use green olives stuffed with pimento. Green olives have a slightly stronger flavor to black, and, as well as the flavor and texture differences, they add color to the dish. Let this simmer for about ten minutes, and, serve. Savory black beans are a delicious side for so many dishes. Enjoy, and thank you for reading.