While I was dreaming up my recipe for my dried black beans I had to dream up why I had so my crap. Seriously, who needs all this stuff?
This weekend hasn’t seen much exercise, other than carrying crazy boxes up and down stairs. All of this moving, had Nicole and I in the kitchen…rugged up..cause it was freezing! Who does this?
Oh my heavens…I love LOVE black beans. It’s not normal or healthy. One of my BIGGEST gripes in Australia is that they CAN NOT do Mexican food. So, when you’ve got no other options, you take matters into your own hands.
Slow Cooker Black Beans
2 c. dried black beans
5 c. of water (if you want it soupy or whole w/ sauce. 4-4.5 c. if you want refried)
1 TB EVOO
.5-1 TB red chili flakes
Add desired water level, EVOO and chili flakes
Crank up slow cooker to high for at least five hours. Or until beans are soft.
You can: leave them whole in the sauce, or puree them with a stick blender, food processor and/or blender. I used 5 c. of water, so it was like ‘black bean soup.
Black Bean Soup w/ rice and Sauteed Onions
Black Bean Soup as a salad topper w/ spicy pumpkin hummus and avocado.
I get that black beans are hard to make, but honestly, it’s SO worth it to make your own. They’re just AMAZING!!!!!!
So I have to ask: Mexican or No Mexican…food?