Jeremy's Black Beans

Adapted from the chapter Beans and Me by Jeremy Jackson in Alone in the Kitchen with an Eggplant by Jenni-Ferrari-Adler

Jeremy Jackson serves these over cornbread, which I’m sure is delicious—but I serve them over rice. They go especially well with roasted chicken or thin pork chops, grilled. For a beautiful and satisfying plate, add a spoonful of guacamole on the side as a condiment.

Jeremy’s Black Beans

Adapted from “Beans and Me” by Jeremy Jackson, in Alone in the Kitchen with an Eggplant, edited by Jenni Ferrari-Adler (Riverhead Books, 2007)

1 tablespoon olive oil
1 small white onion, chopped
1 clove garlic, minced
1 15-ounce can of black beans, with their liquid
Salt and pepper
Sour cream, for serving (optional)

Heat the olive oil over medium heat in a 2-quart saucepan. Add the onion and cook until it begins to brown. Add the garlic and cook for one minute more, stirring, and being careful not to let it burn.

Add the beans with all their liquid, stir, and lower the heat. Simmer for about 20 minutes, stirring occasionally so the beans don’t stick to the bottom of the pan. The liquid will thicken slightly.