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!