Simple Black Beans

It's true, I'm a bean-aholic! I'll admit it, and I'll never enter a 12 step program to cure myself.

I love all kinds of beans; pinto beans, black beans, navy bean, any and all heirloom beans. Lately, I've been making black beans in the crockpot more often, so simple and the results are perfect every time. Not only are they cheap and healthy - full of amino acids, fiber, and protein - but so versatile as well. I like them served with chopped onions, a squeeze of lime, a little pinch of oregano, a stack of corn tortillas, maybe some cotija cheese...it's a meal unto itself. I also like to throw them in pico de gallo, salads, and mixed in with brown rice. If you're adventurous (I am), you can put them in a blender and make an incredible dish called enfrijolades, for which there are many great vegan or vegetarian recipes available on that thing called the "internets."

So, instead of opening up a can, fire up the crockpot...the aroma in your house will be amazing. It may take a few hours, but you'll be glad you did!

Simple Black Beans

Crockpot style  

2 cups black beans, rinsed and sorted (bought in bulk are the best/freshest)

1 medium onion, white or yellow 

4 cloves garlic

1 bay leaf

A couple sprigs of epazote, if available 

Rinse and sort through the beans. Place in the crockpot with the bay leaf and epazote, cover with about 8 cups of water, turn crockpot to High. 

Roughly chop the onion into large pieces and sauté for several minutes, or until soft, in a little bit of olive oil. Leave the garlic cloves whole with the skins on and char them in a dry skillet until blackened in spots. When the onions and garlic are ready, peel the skin off the garlic and chop roughly, toss the onions and garlic in the crockpot, stir well. 

Cover the crockpot and leave on high until it reaches a hard simmer - a couple hours - let it go for 20 minutes, then reduce the heat to low. Let the beans cook on low for another 1 to 2 hours, making sure that the water does not run too low. If more water is needed be sure to bring it to a boil in the microwave or on the stovetop before adding to the crockpot.

I like my onions cut large and garlic charred for black beans

When the beans are soft begin testing them, you should be able to find 5 soft beans (in 5 separate spoonfuls), when you do then you know the pot is done. 

Now that the beans are soft and cooked just right, add 2-3 teaspoons of salt and stir well, reduce heat to warm, leave the lid ajar for about a half hour, this will help the broth thicken up. 

¡buen provecho!

Jesse A.
6/9/16