The Not So Skinny Cook

Have you ever had really, really good black beans and thought, this can’t be that hard? This recipe is inspired by one of my favorite sandwhich shops in Fremont, Paseos. While mine are not the same, they do come out pretty darn good! I think I’ll try these later this week with huevos rancheros… Pictures to come.

I do this dish in my crock pot, it has several steps, and takes several days

Twice Cooked Black Beans

Ingredients

• 1 bag Black Beans
• Water
• Salt
• 2 Onions
• 8 cloves Garlic
• 1-2 Chilli peppers (to taste, if you don’t like spice substitute half a red or green pepper)
• 2 T Butter

Directions

1. Soak beans in water overnight.
2. Drain beans and add to crock pot. Add about 8-10 cups water (I eyeball it, about 4 inches of water above the top of the beans.)
3. Half one of the onions and add to the pot. Peel 4 garlic cloves and add them whole. Add a couple dashes of salt.
4. Cook on low for 10 hours
5. Once cool drain beans, reserve the liquid
6. Chop the other onion, mince the remaining garlic and chilli pepper
7. In a cast iorn skillet or pot melt butter and add onions. Sautee for about 10 minutes. Add peppers, cook another 2 minutes. Add garlic and cook for about another minute
8. Add about 1/4 of the reserved liquid and then all the beans. Add more liquid if needed so that beans are covered by an exra inch of liquid. Salt to taste.
9. Simmer for 1 hour.
10. Transfer to crock pot, add extra liquid so that beans are covered by 1 inch of liquid.
11. Cook on high for 6 hours.