1 pound uncooked Rancho Gordo Midnight or Santanero Negro Delgado black beans, picked over and rinsed
8 cups water
½ bunch of green onions, white and tender green parts, rinsed
1 small garlic head, rinsed but unpeeled, or 4 to 5 large garlic cloves, unpeeled
1 tablespoon olive oil
1 large yellow onion, finely chopped
½ cup olive oil
2 cups Edna’s Tomato Sauce (below)
2 cups fresh corn kernels
1 cup finely chopped cilantro or flat-leaf parsley
1 avocado, cut into wedges (optional)
IF USING A PRESSURE COOKER:
Combine beans, water, green onions, garlic, 1 tablespoon olive oil, and 2 teaspoons salt in the pressure cooker and seal the lid. Cook on high pressure for 30 minutes. Let the pressure release naturally; don’t open the pot until it’s cool. The beans should be very soft. Discard the garlic and the green onions; set beans aside but don’t discard the bean broth.
IF COOKING ON THE STOVETOP:
In a large pot over high heat, combine beans, water, green onions, garlic, 1 tablespoon olive oil, and 2 teaspoons salt. Bring to a boil and cook for 10 minutes; reduce heat to medium-low; cover and simmer until the beans are tender, 1 to 2 hours. Uncover the pot and let cool.
In a large skillet over medium heat, warm the 1/2 cup olive oil. Add the onion and sauté until it turns light golden brown. Don’t let it get too dark, or it will become bitter. Add the beans and their broth and continue cooking until the flavors come together, about 15 minutes. Add about half of the tomato sauce and the corn. Cook for another few minutes to combine the flavors. Add more tomato sauce if desired. Season to taste with more salt, if needed.
Serve with chopped cilantro and avocado, if desired.
Serves 6 to 8
EDNA’S TOMATO SAUCE
½ cup olive oil
1 large red bell pepper, finely chopped
1 large orange bell pepper, finely chopped
1 large onion, finely chopped
4 to 5 large garlic cloves, finely chopped
1 28-oz can good quality chopped or crushed Italian tomatoes
¼ teaspoon red chile flakes (optional)
Salt and freshly ground black pepper
MAKES ABOUT 3 CUPS
In a saucepan over medium-high heat, warm the olive oil. Add the peppers, onion, and garlic; sauté until the onions are translucent. Add the tomatoes and chile flakes, if using; cover and reduce heat to medium-low. Cook, stirring frequently, until the sauce develops a jammy look, 15 to 20 minutes. Season to taste with salt and pepper.
Recipe contributed by Edna Bronson and included in The Rancho Gordo Vegetarian Kitchen, Volume 2