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Black Valentine Beans

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Black Valentine Beans

If you want the best black bean then you have to look for heirloom Black Valentine Beans. All black beans turn purplish after cooking and have a meaty texture and rich, nutty flavor.


Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.


Grilled Rack of Lamb with Black Valentine Ranchero Sauce

1 cup dried Black Valentine Beans
2 bay leaves
1 sprig fresh thyme
3 Roma tomatoes
3 Tbsp olive oil
1 poblano chile, julienned
1 yellow bell pepper, julienned
1 red bell pepper, julienned
1 medium yellow Spanish onion, julienned
1/4 cup fresh cilantro
1/4 cup chopped garlic
12 lamb chops, (3 per person)


Soak the beans for at least two hours, or overnight, Simmer the beans in 3 cups of wat4er with bay leaves and thymes until tender, about 1 1/2 hours. Drain liquid from beans and remove bay leaves.

Char the tomatoes over an open flame until black on the outside.

Heat the oil in a saucepan and add the chile, bell peppers and onions, cooking over medium heat until softened. Julienne the tomatoes and add to the chiles. Combine with the garlic, cilantro and beans, Simmer for 1/2 hours.

Grill lamb to desired doneness. Place Ranchero sauce on bottom of plate and place lamb on top.

This sauce can be used for huevos rancheros or under grilled fish.

Serves 4.


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