Along with the Cochinita Pibil in Mexico, they always served black beans that had so much flavor and were so much better than any you can get in a can here at home. I realized I was making a mistake when I make beans at home, that I serve them too dry and draining the bean juices looses a lot of the flavor. It makes sense that this sauce is what gives the beans so much flavor. I decided I much prefer the soft, moist beans in Mexico than the dry, pasty ones here at home. After a week in Mexico the black beans ended up being some of my favorite dishes. Fresh cooked black beans in a homemade tortilla was a highlight of our trip to Cancun! I can’t stop dreaming about their food..it was SO good! It works out that we came back to Cinco de Mayo week. I think we have had Mexican nearly all week. That’s a good week!!
Ingredients
- 2 lbs. dried black beans
- 2 quarts water
- 1 large onion diced
- 2 jalapeno peppers diced
- 4 cloves garlic minced
- 1 Tbs. salt
- 1 Tbs. cumin powder
- Juice of 1 lime
Instructions
- Place the dried black beans, water, chopped onions, jalapeno, garlic, cumin and salt into a crock pot. Turn the crock pot onto low heat and cook 8-10 hours, or until beans are completely soft. If you don't have 8 hours, you can cook on high heat for 5-6 hours. Once the beans are soft, you can season the beans with extra salt, pepper and squeeze with a fresh lime. Serve in burritos, as a side dish, a chip dip or turn into a simple black bean soup and garnish with cheese, sour cream, etc.*If you don't want to use dried beans you can just use canned beans and use about 5-7 cans that have been drained. Add only as much water as you need to thin the beans a little bit. Cook the rest as the same and just simmer for 10-15 minutes, or until beans are warm. Serve warm.
