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Smoky Black Beans
Deep flavors from jalapeño, cumin, and oregano make these smoky beans extra fragrant. Got some time on your hands? If you have them, use dried beans instead of canned.
1 ½ tbsp. olive oil
1 small yellow onion, chopped (about 1 cup)
1 large jalapeño, seeded and chopped (scant 1/3 cup)
2 large cloves garlic, chopped (about 2 1/2 tsp.)
1 tsp. ground cumin
1 tsp. pimentón (smoked paprika)
1 tsp. dried oregano
2 cans (15 oz.) black beans
In a medium skillet, heat the oil, one turn of the pan, over medium. Add the onion, jalapeño, garlic, cumin, pimentón, and oregano. Cook, stirring frequently, until the vegetables soften slightly, about 5 minutes. Stir in 1/2 cup of water. Cook, stirring often, until the water reduces and the onion mixture softens, about 5 minutes. Add the beans and liquid and cook, stirring often, until heated through, about 4 minutes. Season. Cover and keep warm over low heat.
Time on Your Hands? If you have them, use dried beans instead of canned. To make them, soak 1 1/2 cups of dried black beans overnight, then cook in salted boiling water with 1 halved onion and a bay leaf until tender.