My husband is from Syracuse, New York. Dinosaur BBQ is a famous restaurant in downtown Syracuse. Now, I’m a Texas girl, so I have high expectations when it comes to BBQ, and Dinosaur does a great job, especially considering their location north of the Mason-Dixon! Although it’s not BBQ, this recipe comes from their cookbook.
My husband is out of town right now, so I’ve been eating things he wouldn’t really enjoy. I’ve had these black beans three days in a row now! They are so versatile. Have them in a taco, like I did last night! Throw them in your eggs with some spinach for a healthy start to your day! Throw over some rice and you have a different take on rice and beans, which is actually where this combination came from. I wanted something a little more flavorful than rice, and I love grits. My husband isn’t such a fan, so I make them when he’s away.
You can enjoy these beans over the basic grits, before you bake them into cakes. But I like the texture change when you bake them up and toast them under the broiler. Plus, this helps with portion control, because I could eat the whole pot of the creamy grits.
SPICY BLACK BEANS WITH CHEDDAR GRIT CAKES (serves 6)
SPICY BLACK BEANS
To Start:
2 cups dry black beans
4 cups chicken or vegetable stock
4 cups water
1/2 large onion, diced
1/2 green pepper, diced
2 cloves garlic, chopped
1 bay leaf
1 TBS olive oil
1/2 tsp kosher salt
1 tsp black pepper
1/2 tsp red pepper flakes
Sofrito:
2 TBS olive oil
1 cup chopped onion
1 cup chopped green pepper
1 jalepeno, chopped (leave the seeds in if you want some extra heat)
3 cloves garlic chopped
pinch of salt
pinch of black pepper
To Finish:
2 tsp ground cumin
1 TBS dried oregano
1 tsp kosher salt
1 TBS maple syrup
4 tsp red wine vinegar
To Start:
Sort through the beans and remove any little stones or shriveled beans. Rinse them well and toss into a large pot. Add 2 cups of stock, the onions, peppers, garlic, bay leaf, olive oil, salt and pepper. Bring to a boil, then cover the pot, leaving the lid cracked. Simmer for 2-2 1/2 hours, adding the remaining stock and water a cup at a time as the liquids are absorbed by the beans. When they are done, the beans will be soft and will have a creamy black gravy.
Sofrito: Heat oil over medium heat. Add onions, pepper, jalepeno, salt, and pepper. Saute until soft, then add garlic and saute for a minute longer.
Add Sofrito to cooked beans. Toss in finishing ingredients: cumin, oregano, salt, maple syrup, and red wine vinegar.
GRIT CAKES
1/4 butter divided
1 cup chopped onion
1 cup chopped green pepper
1 jalepeno minced (leave the seeds in for extra heat)
2 tsp kosher salt, plus a pinch
1 tsp black pepper, plus a pinch
4 cloves garlic, minced
4 cups whole milk
1 cup quick grits
1 cut shredded cheddar cheese
1/4 cup grated parmessan
Melt half the butter in a large saucepan over medium-high heat. Add onions, peppers, and jalepeno. Season with a pinch of salt and pepper. Cook until soft, then add garlic and cook for a minute longer.
Pour in milk, cover, and bring to a gentle boil, being careful not to scald. Lower the heat to medium-low and slowly stir in grits. Cover and cook for 5 minutes, stirring regularly.
Remove pan from the heat and cheeses salt and pepper. Stir until cheeses are melted. Add butter and stir until melted.
Serve immediately if you want creamy grits.
For grit cakes, pour grits into 9×13 pan and bake at 350 for 45 minutes. Allow to cool completely, then cut into 12 bars. These will keep in the fridge for a few days. When ready to serve, allow to come to room temperature, then broil until light brown and crispy.
Top broiled grit cakes with black beans, then garnish as desired. I like them with a little extra cheese, tomato, and avocado.
simmer & savor 