MOMBACHO CAFÉ BLACK BEANS

By Trent Blodgett

 

Makes: 5 cups

Prep Time: 10 minutes

Cook Time: 1–1.5 hours

EQUIPMENT

6 Quart saucepan or medium stock pot

Wooden spoon

TIPS/THINGS TO REMEMBER

  • The recipe calls for vegetable oil — but feel free to use bacon fat or lard, (Mombacho Cafe Cooking Base has bacon in it); any oil or fat will work here
  • Homemade or store bought chicken stock is fine; It’s good to start with unsalted or lightly salted stocks so you can control the salt content yourself
  • To rinse the beans, cover in water first, the “bad” beans will rise to the top for discarding; pour through a colander over the sink to drain
  • There is no need to soak black beans overnight unlike other beans
  • Cooking your beans in salted water does not keep your beans from getting tender contrary to what we were all taught, but acid does. I like to season the cooking liquid slightly and then add a touch of vinegar and salt at the end of cooking to balance flavors.
  • Pack your kale down into the measuring cups to make sure you have enough
  • Increasing the heat at the end to cook off extra liquid will make a nice, creamy sauce
  • Salty cheese goes best with this dish, but feel free to use what you have on hand

INGREDIENTS

  • 2 Tbsp vegetable oil (your choice)
  • 1 Cup Mombacho Café Cooking Base
  • 1 Quart chicken stock
  • 2 Cups black beans, rinsed and drained well
  • 1 Orange, sliced
  • 1 Tbsp Mombacho Café Spice Blend
  • 2 Cups kale, rough chopped and packed down
  • 2 Tbsp sherry vinegar
  • Salt to taste
  • Grated cheese for garnish: Cotija, Parmesan or Queso Fresco

STEPS

  1. Heat oil in a pot to moderate heat.
  2. Add Mombacho Café Cooking Base and sauté for 5 min until simmering.
  3. Stir in Mombacho Café Spice Blend.
  4. Add drained beans, chicken stock, orange slices and a couple pinches of salt.
  5. Bring to a boil and turn down heat to medium or medium-low and simmer, uncovered, for approximately 1 hour until beans are tender
  6. Add kale and increase heat to high to reduce liquid until the beans have a creamy consistency — about 5–10 minutes.
  7. Add sherry vinegar and season with salt, to taste.
  8. Garnish with cheese to serve.