Why have I never known the Joy of cooking Black Beans in Sherry before??

A few months ago I was trolling the internet looking for ‘grown-up’ lunches that C could take with him.  Something beyond his standard peanut butter sandwich.  Even beyond peanut butter and nutella!  I came across a whole slew of options, and I scribbled them down.  I typed them up – because C refused to even attempt to decipher my scrawl – and taped the list to the fridge.  C went through with a pen and selected several options he’d like.  I’ve been working my way through the list, trying out new dishes and re-working others to be more take-along-friendly. Yesterday I decided to try out Black Beans soaked in sherry and Rice with Soy Sauce, Rice Wine Vinegar, Sesame Oil and Parsley.

Sweet, Salty, Tangy, Rich

I started with the beans.  I drained and rinsed a can of Black Beans and put them in a pyrex dish with a lid, then poured in about a 1/2 a cup of sherry.  I closed it up and decided to let it marinate overnight. When I pulled the container outta the fridge today I thought it sucked.  A lot.  I started thinking, maybe instead of adding the rice to the dish, what if I just added all the other stuff?  So I did.  It needed something else….some sweetness and some acidity – so in went a Tablespoon of honey and another of Lemon Juice. Good….. but still lacking a little something.  I threw in a dash of Liquid Smoke, some Worcestershire sauce and 3 dashes of Tabasco.  Oh and about a Tablespoon of Fish Sauce (going with the Asian theme).  I stirred it together.  Tasted.  Grimaced.  Stirred again.  Tasted.  Grimaced again.  Still tasted all alcohol-y because of the sherry.  I started thinking about all those shows on the Food Network that talk about cooking the alcohol out of the sauces so I figured that might work.  I dumped the beans & liquid into a saucepan and put it on low heat.  About 15 minutes later I came back to a pan of beans which had absorbed all the liquid.  I tasted – and nearly CRIED with joy!  They were DIVINE.  No joke.  Those were some GOOOD beans.  I say WERE because I decided to eat them.  Yes.  I ate them ALL.  To be honest, I opened up a bag of salad into a bowl and dumped the beans on top, added some shaved Raclette cheese and sat down to a gorgeous lunch. It was only afterward that I thought C might be pissy because I made this awesome meal and didn’t save ANY for him.

I decided to try and recreate the beans so he too could share in the joy that is Black Beans cooked in Sherry.  Unfortunately, I ran outta Sherry.  I do, however, have Sherry vinegar in the pantry.  I tried to substitute it.  WOWEE!!  It WORKED!!  *clapping*

Bean-y joy in a bowl!

Black Beans in Sherry by Me

Printable Recipe HERE


1 Can Black Beans, drained and rinsed well **I like Goya brand best, but you could totally use whatever you have on hand.

2 Tablespoons Honey (feel free to add more if you want it a little sweeter)

2 drops Sesame Oil (go VERY light on the sesame oil.  A single drop goes a looooong way).

1 Tablespoons Worcestershire sauce

2 teaspoons Fish Sauce (If you don’t have any on hand you can leave it out, try adding more Worcestershire sauce which is another fish-based sauce, or try a little more soy sauce)

1 Tablespoons Soy Sauce

1 Tablespoons Seasoned Rice Wine Vinegar

2-3 Tablespoons Sherry or Sherry Vinegar **To be honest, it is better with the Sherry than with the Sherry Vinegar.

1 Tablespoons Lemon Juice

3 drops Tabasco or Sriracha Sauce

5-6 drops of Liquid Smoke

s/p to taste

How To:

1- In a saucepan add all the ingredients together except the salt and pepper.  Stir.

2- Put over a low flame, stirring occasionally until all liquid is absorbed. Taste.  Adjust seasonings to your liking – this just means add whatever you like from the ingredients list until it tastes good to you.

3- Season with salt and pepper. Try not to gobble while standing at the stove.

4- Clap with joy at your new recipe.



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