Making your black beans from scratch makes them the best ever, from our friends at Whole Foods
- 1 pound dried black beans, soaked overnight in water, rinsed and drained
- 6 dried bay leaves
- 4 cloves garlic, chopped
- 1 bunch green onions, white and light green parts sliced, dark green parts thinly sliced, divided
- 2 cups Sauvignon Blanc
- 3/4 teaspoon fine sea salt
Put beans, bay leaves, garlic, white and light green sliced onions and 3 quarts water into a large pot and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until just tender, about 1 1/2 hours. (Skim off and discard any foam that gathers on the surface.) Meanwhile, in a small pot, simmer wine over medium heat until reduced by half, about 15 minutes.
Uncover the bean pot, stir reduced wine and salt into beans and continue to simmer, uncovered, until beans are very tender and creamy, 20 to 30 minutes more; discard bay leaves. Ladle into bowls, top with remaining green onions and serve.
Per Serving: 250 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 250mg sodium, 42g carbohydrate (6g dietary fiber, 6g sugar), 13g protein