Black Beans

• 2 cups Indian or Central American black beans (the Indian ones are sold as whole urad with skin or sabut urad or ma ki dal, and the Central American as frijoles negros or just black beans), picked over and washed
• 2 teaspoons salt, or to taste
• 2 teaspoons very finely grated peeled fresh ginger
• 2 cloves garlic, crushed to a pulp
• 1/4 cup chopped fresh cilantro
• 6 tablespoons tomato paste
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter

1. Soak the beans overnight in water that covers them generously.
2. Drain them the next day and put them in a heavy pan along with 6 1/2 cups water.
3. Bring to a boil.
4. Cover partially, lower heat, and simmer very gently for 1 1/22 hours or until the beans are tender.
5. (Older beans might take longer to cook.)
6. Add the salt, ginger, garlic, cilantro, and tomato paste.
7. Stir to mix well and continue to cook on low heat for another 30 minutes.
8. Add the cream and stir in.
9. Just before serving, bring the beans back to a simmer and stir in the butter.

indian, salt, ginger, garlic, fresh cilantro, tomato paste, heavy cream, unsalted butter

Taken from www.epicurious.com/recipes/food/views/black-beans-373841 (may not work)