Baked Black Beans and Coffee

The taste of coffee is not overwhelming. Rather, it blends beautifully with the other ingredients conveying just a hint of smoky flavour. Served slightly warm this dish will demonstrate that it’s possible to enjoy tasty “comfort food” in the heart of summer.

Baked Black Beans and Coffee
-          4 – 6 servings

Ingredients:
400 g black beans
40 ml EVO oil
1 garlic clove, finely chopped
Celery – 10 cm of stalk plus leaves, chopped
3 onions, peeled and halved
½ onion, chopped
3 tomatoes, peeled and chopped
1 tbsp white wine vinegar
1 – 1 ½ tbsp. brown sugar
300 ml light coffee
Salt and pepper

Soak beans 8 to 10 hours. Drain off water, rinse and put beans in a pot with plenty of fresh water. Bring to a boil, lower heat, cover and cook gently for 20 – 25 minutes. Drain beans saving the cooking water.

Preheat oven to 160°C. Using an earthenware pot, heat oil over moderate heat. Add celery, garlic and chopped onion. Cook until onion becomes translucent. Add tomatoes and cook for 2 – 3 minutes more. Mix in brown sugar and vinegar. Add beans, coffee and enough cooking water to just cover. Add salt and pepper to taste. Combine gently with a wooden spoon.  Place the onion halves into the mixture with the cut side up. Cover pot and put in oven. Cook for 1 ½  hours or until beans and onions are tender. Serve with crusty bread.