another type of bean, another tasty meal (or several).
slow cooked black beans:
drain the 2 pounds of black beans that have been soaking overnight and pour them into the slow cooker. add, 4 cloves of freshly minced garlic, a heavy dash of cumin, 2 heaping teaspoons of beef bouillon, salt, and pepper. stir to combine. then, cover the beans by about 2 inches with cold water. put on the low heat setting for 8 hours.
when the beans are ready, warm tortillas wrapped in foil in the toaster oven on 200 degrees. we used shredded extra sharp cheddar cheese, sour cream, black olives, and salsa in our soft tacos. this recipe made enough to put about 2 cups in the refrigerator for thursday night’s quesadillas and put 4 bags of 2 cup sized portions in the freezer for later. yay for leftovers!!! enjoy and happy monday!
[...] you want to make a big pot of black beans. As usual, you will have lots of beans left to freeze or to use for other meals throughout the week [...]
[...] the tomatoes are roasting, place about 4 cups of black beans in a bowl and mix gently with the zest and juice of 1/2 of a large lemon, a healthy pinch of kosher [...]
[...] but this week it’s another pot of beans. Instead of just connecting you back to my original black beans recipe post, though, I thought I would take a moment to rewrite a general recipe for slow cooked [...]
[...] new with tonight’s meal of black beans. In fact, I’ve blogged about this exact dish of black bean soft tacos, before. But, [...]
[...] and 4 cups of water and a few minced garlic cloves. (More slow cooked bean recipes can be found here and [...]