For those who never speak of this combination, the idea may seem, at first, strange. But it works very well. Black beans with coconut milk are great for adding a new face to beans.
1 cup (black tea) black beans
2 cups of tea of water
Place the beans in a colander and wash under running water. Transfer the beans to a bowl and cover with water – if any float, discard.
Cover the bowl with a plate and soak the beans for 12 hours. Change the water once during this period – the cabbage reduces the cooking time and eliminates the substances that leave the beans indigestible.
3 cups of tea
1 bay leaf
¼ of smoked pepperoni sausage
1 tablespoon of olive oil
½ cup (tea) of coconut milk
¼ cup (tea) of coriander leaves
2 chives stems
Discard the water from the cabbage. Transfer the beans to the pressure cooker, cover with water and add the bay leaf. Cover the pan and place over high heat. As soon as it starts to beep, turn the heat down and let it cook for another 15 minutes. Turn off the heat and let all the steam escape before opening the pan.
Meanwhile, peel and finely chop the onion. Wash, cut the tomato in half, discard the seeds and cut each half into small cubes. Cut the sausage into thin slices. Wash, dry and finely chop the coriander leaves, the chives stems.
Bring a medium saucepan to medium heat. Drizzle with olive oil, add onion, season with a pinch of salt and sauté until withered. Add the chopped tomatoes, cilantro and chives and sauté for another 5 minutes. Add two ladles of cooked beans (with the broth to the pan), mix and mash with the spatula – this pureinho helps to thicken the broth.
Mix the rest of the baked beans (with the broth), add the sausage, season with salt and cook over high heat until boiling. Lower the heat and let it cook for another 20 minutes, or until the broth thickens. Add the coconut milk and cook another 5 minutes before serving.
It is best to freeze the neutral beans, seasoned only with a bay leaf, so, when defrosting, you can let your imagination run wild and put whatever you want in the stew.
Two shells are usually enough for each person per meal. There are people who eat more, there are people who eat less. Portion according to your habits.
Freezer bags or disposable lunch boxes are the most practical choices (you can take the beans even when frozen).
The bags can go to the freezer lying down: they take up less space and can be stacked. Write down the quantity and expiration date with a permanent pen. Attention: if you are going to use glass jars, fill to a maximum of ¾, as the beans will expand upon freezing.
Validity – 3 months.
In the refrigerator: The ideal is to take it out of the freezer and move it to the refrigerator the day before, so the beans will thaw slowly. It may be in the morning, if you are going to sauté for dinner. But you can also defrost directly in the pan.
In the pan: Prepare a nice sauté and place the frozen beans in the pan. It thaws and finishes thickening.