I love these delicious, savory, slow cooked beans. The slow cooker lets you skip that whole "soak overnight" step, and ensures that the aromatic onions and garlic flavors are absorbed by the beans.
Cuisine: Mexican
Serves: 8
Ingredients
1 lb dry black beans
6 cups water
2 onions, diced
3 whole cloves garlic
2 bay leaves
1 Tbl cumin
1 Tbl chile powder
1 Tbl salt
Instructions
sort through the dry beans, removing any broken beans and stones
add beans, water, onion, cloves, and bay leaves to dry cooker
cook on low for 6 hours
about ½ hour before they're done, add the salt and spices
remove the garlic cloves and bay leaves before serving
serve with grated cheese and cilantro
Notes
These will keep a week or more in the fridge. And stored in ziplock bags and flattened out they also freeze well.
Recipe by Recipes of Our Tribe at https://smokeydave.com/153/