Friday, February 02, 2007

Brazilian Baked Black Beans

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When I published my first "Weekend Entertaining" column in the Memphis Commercial Appeal back in 2004, I suggested a grilled pork tenderloin, yellow rice and these beans. These are with no competition the best black beans I've ever had.

In this week's column I again make a Southwestern inspired pork dish and mention the black beans. There's never enough space in my column to say everything I would like to say (those who know me probably won't be surprised at that) so I am re-publishing the black bean recipe here for those who would like to make it.

You can put this together ahead of time and bake it later. If it's more than a few hours ahead, you might want to refrigerate it, but take it out of the fridge a bit before baking. It makes a pretty "juicy" dish, but I like that with the rice. I always make extra rice and beans when I do this for guests. Beans and rice together make a complete protein, so it makes a healthy supper another evening when I come home hungry but don't want to cook! You can also mix them together and add vegetable or chicken stock for a pretty tasty soup.


3 cloves garlic, minced
3/4 cup onion, diced
1 can Rotel with lime and cilantro
1-1/2 tsp Dijon mustard
1-1/2 tbsp brown sugar
1/2 tsp ground ginger
1/2 tsp Tobasco
1 tbsp Worcestershire
1/3 cup dark rum (or fresh lemon juice)
3 16- or 19-ounce cans black beans, not rinsed or drained
Salt to taste

Preheat the oven to 350F. Heat the oil in a large pot. Add garlic and stir a couple of times. Add onion and cook until translucent. Add remaining ingredients except beans and salt. Bring to a simmer and cook for 5 minutes. Add beans stir to combine, add salt to taste, place in a casserole. and bake for about an hour. Serves 8-10.

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