Non-Disgusting Black Bean Stew

I adore most beans, but I'm not usually terribly fond of black beans. There's something about their sticky sludginess that reminds me of tar. This recipe, however, converted me. It's utterly delicious. I can eat vast quantities of this, and so can my family. The wine and the balsamic give it an acidic edge that completely cancels out the cloyingness of the beans. Note to self: adding booze improves everything.

Ingredients
2 1/2 cups dried black beans, rinsed but not soaked
1 large onion, chopped fine
3 tablespoons extra virgin olive oil
8 cups water
1 1/2 teaspoons salt, or more to taste
1/4 cup wine (red or white, whatever you have*)
2 tablespoons Tamari**
2 tablespoons balsamic vinegar

Put black beans, onion, oil and water in a large pot and bring them to a boil. Turn the heat down to medium low, cover, and simmer until the beans are cooked, probably 75 to 90 minutes, or longer if your beans are ancient and have been sitting in the back of your cupboard since the dawn of time.

Add the wine, Tamari, and balsamic vinegar, stirring, and the salt, tasting to check if you've put in enough for your liking. (Woe betide you if you put in too much. Add more booze; it might help. If it doesn't, drink more booze and you'll mind less.)

Simmer uncovered until the mixture reduces to the consistency you like, or add more water if it's too thick.

Serve by itself in a bowl, or over rice. I'm told basmati rice has a lower glycemic index than other types of rice, and I believe everything I read in health magazines, so that's the kind of rice we usually eat. (I also think it tastes better than any other type of rice, so I can be virtuous and enjoy myself in one go.) If you believe (rightly) in having a side of vegetables, steamed broccoli goes well with this, or you could make a green salad.


Serves 8 in one sitting, or keeps two adults and one toddler going for days on end. Keeps very well in the refrigerator.

*And please do feel free to get the most awful bottle of $4 plonk you want. Then again, you may want to spring for something nicer if you like to take a swig out of it while you're cooking.
**Or plain soy sauce, since it's cheaper and this is, after all, a frugality blog.