My Yummy Local Life











{April 2, 2013}   Yummy Basics: A crock of beans

A while back I posted how we make the Perfect White Rice every time we need rice. One of our favorite things to go with all that rice is a simple batch of black beans.

Once again we use the slow cooker so we don’t have to be home while the beans are doing their thing.

Here’s what to do:

1. Soak a couple of cups of beans in water overnight. *unless you want to wait forever or possibly have crunchy beans- don’t skip this step!*

2. Pour your strained, soaked beans into your slow cooker.

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3. Add one small onion and a clove or two of garlic. I make the onion small enough to be bite size but big enough to pick around since hubby wants to eat it with his beans and I do not.

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4. Add a healthy dose of salt, seasonings of your choice (I used a chili seasoning blend this time), and a dash of cider vinegar. These are going to give your beans some flavor.

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5. Cover the beans with water so there is about an inch or so above the beans.

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6. Cook on low all day (6-10hrs). They will look like this when they are done, and be soft all the way through but not dissolving into mush.

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We typically serve the beans over rice with an array of toppings to choose from. Some of these include: green onions, avocado, sour cream, cheddar cheese, hot sauce, and salsa. Sometimes we will add spinach or another leafy green to the bowl for that “burrito bowl” effect.

This post is linked up on frugally sustainable’s blog hop.

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We make beans in our crock pot too, but using a slightly different method, one recommended by Rick Bayless in his cookbook Mexican Everyday. No soaking required. Bring the dried beans and plenty of water to a boil on the stove, then immediately pour into the crock pot. Cook on high for about 4-6 hours or on low all day. (P.S. Found you through Frugal Days, Sustainable Ways.)



Good to know for the days I forget to soak them!!



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