2009 Tempranillo – Black Bean Tacos

2009 Tempranillo  Our 2009 Tempranillo is an elegant red wine with notes of spicy toasted walnuts, dark currants, and cocoa beans. Drink now or cellar 5-7 years.

Black Bean Tacos

serves 4

Black beans
½ lb dried black beans, soaked in cold water overnight, and then drained
1 onion, peeled and cut in half
1 dried hot chili pepper
1 Tbs cumin seeds

Combine these ingredients in a pot, and cover with water. Allow to boil, then bring down to a simmer. Let cook for 45-60 minutes until beans are tender. Drain, remove onion halves and chili pepper, and toss in a bowl with salt and pepper.

Taco filling
1 Tbs oil
1 onion, diced
1 red pepper, diced
4 cloves garlic, chopped
½ tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp cocoa powder
½ tsp cayenne pepper
cooked black beans

In a sauté pan, heat the Tbs of oil. Put the onion and pepper in the pan, and sprinkle with a bit of salt. Let cook until the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about a minute. Add the spices, and allow to toast for 30 seconds, and then add the black beans.

Taco topping
1 head red cabbage, shredded
1 carrot, shredded
½ sweet onion, diced small
½ bunch parsley, chopped
1 lemon, juiced

Mix all together, and sprinkle with salt and pepper.

To serve:
Heat small soft corn tortillas in a foil packet in the oven. Spoon some of the black bean mixture into each shell, and top with the slaw, and a spoon full of sour cream.