I recently discovered the joy of slow cooking. I know I’m late to the party so excuse my beginner’s excitement but I can’t get over the convenience. Every time I get home in the evening to the aromas of a fully cooked meal I feel so good at life!
I love the versatility of these beans. Make a double batch and freeze some (in their cooking liquid) to use at a later date. They’re great as a side or with tacos or quesadillas. I had a big bowl with roast sweet potatoes and a rough salsa of red onions, tomatoes, avocado, feta cheese and coriander, with sourdough toast for scoopin and dunkin and moppin. Tex Mex Beans on Toast.
The original recipe came from Smitten Kitchen.
If you don’t have a slow cooker you can make this on the stove top instead. Just throw it all in a heavy bottomed pot and leave to simmer gently for 3 – 4 hours.
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp ground cumin
1 tsp dried oregano
2 tsp smoked paprika
2 tsp salt
450g dried black beans, soaked overnight
1 dried chili or about a tsp of dried Ancho flakes
2 tbsp tomato puree
2 1/2 litres water / vegetable / chicken stock
1 tbsp lime juice
Put everything except the lime juice in a slow cooker. You can even add the salt here. Conventional wisdom says that makes them tough but it isn’t an issue here.
Slow cook it – on medium for between 4 – 6 hours. Cooking time varies from brand to brand, so check every once in a while to be safe.
Boom – that’s it – they’re done.