black beans with goat cheese and cilantro oil recipe
Author: 
Recipe type: vegetable
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cans black beans, drained (Tasia uses canned -- she didn't mention the ounces, but I assume it's the standard 15 ounce can. I like cooking with dried beans, so instructions for both are below.)
  • 1 onion, chopped (Tasia doesn't say how big an onion - I went for a medium one weighing 215 g or about 8 ounces)
  • 1 clove garlic, minced
  • 6 ounces goat cheese (So many choices! Try a mild goat cheese. Or maybe a soft, stinky one. You choose.)
  • 1 cup coarsely chopped fresh cilantro
  • ¼ cup olive oil plus 1 tablespoon
  • ½ teaspoon salt (plus more if you are using dried beans instead of the pre-salted canned ones)
Instructions
  1. IF USING DRIED BEANS: Soak beans overnight (or at least 8 hours) covered in 2 inches of water. Drain the next day and immerse in fresh water before cooking. Bring to boil, then simmer for approximately 40-50 minutes, or until beans are softened but not mushy. Forgot to soak overnight (me!) and have a couple of hours? Quick-soak the beans instead: rinse and cover beans with water (about 4 cups), bring to a boil, and boil for 2 minutes. Turn off heat and allow to sit for 2 minutes, covered. Remove from burner and allow to sit for 1 hour. Drain, cover with new water, and cook, covered, for another hour, checking tenderness at 45 minutes. Caution: the beans may break up more easily with the quick-soak method. If you don't care what the beans look like (for dips or mashes), then no worries. Otherwise, use the overnight soak method. And remember: no salt or acid when cooking! Don't toughen up the beans! We'll add this later.
  2. IF USING CANNED BEANS: Crack open those cans with a can opener, and give them a rinse under water.
  3. AFTER YOUR BEAN CHOICES HAVE BEEN MADE, PROCEED: Heat 1 tablespoon olive oil over med high heat and sauté the onion and garlic until tender.
  4. Add beans and salt and pepper to taste (if cooking from dried beans, you may need to add more salt).
  5. Mash with a fork or blend coarsely in a food processor, if desired.
  6. Purée cilantro, oil, and salt in clean blender, scraping down sides of blender several times.
  7. Pour oil into a sieve set over a bowl and let drain 15 minutes. Discard solids. Sprinkle warm beans with goat cheese and drizzle with cilantro. If cooking dried beans, you may need a little more goat cheese.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/black-beans-goat-cheese-cilantro-oil/