Black Beans
As promised in the Chicken Tortilla Soup post……….black beans!
My kids LOVE beans, black beans, chili beans, “mashed beans” as my daughter calls refried beans, and I can’t fault them; beans are amazing. Truthfully, I am just happy to have other people in the house who also like beans so I no longer have to make them solely for myself!
I know many people shy away from cooking with dry beans because they do take a fair amount of time; yes, you can soak them and that will reduce the cooking time. BUT I am not really a “planner” when it comes to what we are having for dinner for the whole week……I do ask the family if there’s anything that they are particularly hungry for so I can get any special ingredients I might need, and then I grocery shop for our basic staples and randomly decide each morning what we are going to have for dinner……..all that to say, I don’t decide what we are eating far enough in advance to actually soak the beans overnight or for several hours.
I am not a big crock pot person, but I do break it out for cooking beans!
Black Bean Recipe:
1 lb dry black beans
1 1/2 cups chopped white or yellow onion
5 cloves garlic, minced
1 tablespoon salt
1 teaspoon black pepper
1 1/2 teaspoon ground cumin
2 teaspoon chili powder
~10 cups water
Place all ingredients into large crockpot
Cook on high for approximately 5-6 hours, until beans are tender
(you can also add all ingredients to a large pot and cook on the stove top; bring to a boil and then let simmer on the stove for 5-6 hours)