- 2lbs black beans
- 1 white onion
- 3 chopped green onions
- l.5 tablespoons of samba oelek
- 1 head of garlic (crushed)
- 1 green bell pepper
- 4 bay leaves
- 1 tsp toasted cumin
- 2 tsp coarse sea salt
- 2 tsp dried oregono
- 1/2 a lime per cup of black beans
(mexican style shredded cheese, sour cream, cilantro, protein, avocado are also good additions to taste)
Measure out 2 cups of dried black beans and add them to a large bowl of cold water. Soak beans for two days. The beans should weigh out to be about 2 pounds after rehydrating. Make sure to buy beans from a location where you know the inventory moves so that you don’t get stuck with old beans. Add them to the crock pot once they have been washed.
Preheat the oven to 425F. You want to get the oven hot so that you can toast your cumin. Trust me 🙂 While your oven is heating, dice a washed white onion and green bell pepper. Measure out two teaspoons of cumin and add it to a pan to heat in the oven. I haven’t nailed down how long yet, but I would suggest no longer than 5-7 minutes to prevent the spice from burning. Dice a white onion. Peel an entire head of garlic, crush the cloves before adding them to the pot. Dice a green pepper and add it to the pot. Measure out 4 teaspoons of salt, 2 teaspoons of oregano (dried), 2 bay leaves, and 1.5 tablespoons of Samba Oelek. Peel a head of garlic, crush the cloves, and toss them into the pot along with the previous ingredients. Fill the crock pot with water just above the layer of the beans in the pot, and give things a good stir before covering.
Cook on low for 8 hours. The beans will be tender and full of flavor. Keep your eyes peeled for those bay leaves. Add chopped green onion and 1/2 a lime’s worth of juice per cup of beans. The last time I made this recipe, I seared salmon filets in cast iron and served the beans with sour cream and cheese and it was amazing!