Simmered Black Beans

Page: www.nytimes.com/2009/03/10/health/nutrition/09recipehealth.html?gwh=0A6A6A706721A6B97FC9A6DE9F1149D4

| Course Type: Main Courses

(4 reviews)

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These black beans have loads of flavor from the onion and garlic. I didn't add the cilantro. As suggested I made them and put them into the fridge to later make her black bean chili which we loved. I would use this method for making black beans again. You do have to soak them for at least six hours before continuing with the recipe.

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