Beans are usually fairly cheap and we like to eat them so I try to include them every week or every other week. The leftovers can be used up during the week for a variety of other things or they can be frozen for later.
You can cook them pretty much like Pintos but sometimes I like to add a few extras to them.
Black Bean Soup
- 1 lb. dry black beans
- 6 c. water or chicken broth
- 3 T. garlic, minced
- 1 onion, diced
- 1-2 bell peppers, diced (use different colors, if desired)
- 1-2 t. chili powder
- 1-2 t. ground cumin
- salt and pepper to taste
- ham hock, if available
- Place beans in a large pot and cover with warm water. Let soak overnight. -Or-
- Place beans in a large pot and cover with warm water. Bring the water to a boil over high heat. Cook the beans for 1 minute, then remove the pot from the heat. Let the beans soak for 1 hour.
After soaking place the beans in a colander and rinse well. Place the drained beans in your crockpot. Add water or broth, garlic, onion, peppers, and the ham hock. Cook on low for 7-8 hours or on high 4-5 hours or until soft and tender. Once the beans are soft you can add the seasonings. Cover and cook another 30-45 minutes.
Serve plain or top with sour cream and cheese. Enjoy!