Mexican Black Beans

I love black beans.  Love them.  I love them in chilis, I love them in salads, I love them on nachos, I love them in soup, I love them in a box, I love them with a fox, I love them in a house, I love them with a mouse.I love them with green eggs and ham, Sam I am.  Okay, maybe I don’t love green eggs.  Anyway, black beans are delicious.  They are also chock full of protein and fiber.  And, yes, sometimes they are considered musical fruit.  You can thank the fiber.

Anyway, one of my life’s goals is to conquer the dried bean.  They’re so difficult sometimes!  Have you ever tried to make anything with dried beans?  I mean, I’ve had good luck but not always.  Anyway, I neglected to grocery shop for the week and then Easter came along and the stores were closed and I needed to figure something out for dinner.  So, I scoured my pantry – will someone please explain to me why I have 12 half-empty boxes of pasta? – and saw the bag of dried black beans.  Ah ha!  And then, I looked at the rice container – full!  Jackpot!  Black beans and rice!  And out came my BFF! 🙂 (Oh, your first time reading? That would be my crock pot.)

So, after soaking all night, my black beans spent the day cooking on low, marinating in the broth and tomatoes, hanging out and getting friendly with all those yummy spices. And boy am I glad they did! The beans were perfect, flavorful, and absolutely cooked exactly the way they should be. Already got my leftovers packed. No, I’m not sharing. 🙂

Black beans and rice!

Mexican Black Beans

1 pound dried black beans, soaked overnight and drained
6 cups chicken broth (if you opt for vegetable broth, you may want to add some additional salt)
6 cloves garlic, smashed and chopped
1 (14.5 ounce) can diced tomatoes or 2 cups fresh, chopped
1 tablespoon cumin
1 tablespoon chili powder

1. In a 6-quart slow cooker, combine all ingredients.  Stir well to combine.

2. Cook on low 8-10 hours.

3. Serve over rice or serve as a side dish.

4. Gobble them up!