Is there anything more delightfully delicious and filling than yummy beans? This is one of my all time favorite recipes! While I'm cooking my beans up I also cook rice, and we serve our beans over the rice with shredded cheddar cheese, avocado, sliced tomato, sour cream, and a little Tapatio for the adults. In my opinion there really isn't a food that Tapatio can't make better, but for our purposes I'll try to only include it in mexican dishes!
1 1/2 cups dried black beans, sorted and rinsed
3 cups broth (vegetable, chicken or beef)
4 cups water
1 small onion, chopped
1 fresh jalapeño pepper, seeded and diced or 1 teaspoon dried red pepper flakes
4 cloves garlic, minced
2 bay leaves
2 teaspoons ground cumin - more if you like the flavor
2 teaspoons finely grated lime peel 3/4 teaspoon salt 1/2 teaspoon black pepper
1. In a large Pot/bowl soak your beans overnight in about 4 cups of water or enough to fully cover them.
2. Drain and rinse beans.
3. Place the beans in a 31/2-4 quart Dutch Oven or heavy pot. Add all other ingredients, bring to a boil, and then reduce to simmer for 1 to 1.5 hours.
4. Remove the bay leaves, mash beans slightly (if desired) and serve over rice.
5. Top with what ever ingredients you like and enjoy!
Source: Healthy Mothers, Healthy Babies Coalition of Washington
Recipe adapted from the Biggest Book of Slow Cooker Recipes, Better Homes and Gardens, September 2002.
