Don't rinse the beans, any more than necessary.
Only rinse the beans twice, to make sure they are clean - then stash in refrigerator while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour. That may be the missing ingredient, that I have not found - until yesterday.
- 4 C dried / 4 x 14 oz cans / 1 lb dried black beans
- 3 - 4 carrots, well scrubbed and chopped, 1/2" sections
- 3 - 4 cloves of garlic, quartered
- 1 medium onion, chopped, 1/2" squares
- 1 orange, scrubbed and whole (opt)
- 1 jalapeno pepper, chopped
- 1 sweet pepper, chopped
- 2 cubes / 2 t bouillon
- 2 bay leaves, whole
- 1 t caraway seeds (black caraway is best)
- 1/2 t cayenne pepper
- 1 t cilantro
- 1 t cumin
- 1/2 t paprika
- 1 6oz can tomato sauce (opt)
- Rinse beans, twice, in large bowl. Let them sit in the refrigerator, while you prepare the vegetables.
- When vegetables are ready, dump beans and water - un drained - into a large pot.
- Add orange (opt), vegetables, and enough water to make everything float.
- Bring water to a boil, and add spices.
- Reduce to simmer, cover, and let them cook. Most recipes claim 1 1/2 hours - I decided 2 - 3 hours gives me what I like.
- When beans are soft enough to eat without chewing, they are ready.
- Turn off stove, uncover, let them sit until they are cool enough to enjoy.
- Serve over Bengali style rice, with sourdough bread. Garnish / mix with mango salsa.
- Refrigerated over night, they are even more tasty.