( Un) Baked Black Beans
From keni 14 years ago
- few hours to make
- Serves 8
A wonderful, rich change from the usual summer time baked beans. You can cut the cooking time down drastically by using canned beans, but the flavor will be a bit different.
Ingredients
- 1lb dry black beans picked and rinsed(or sub 5 cans black beans, undrained) shopping list
- 4 cups beef stock(you will much less if using canned beans) shopping list
- 2 cups water(exclude if you are using canned beans) shopping list
- 3 cloves garlic, minced shopping list
- 2 sweet onions, chopped or diced shopping list
- 2 red peppers, chopped or diced shopping list
- 1-3 jalapeno peppers, seeded(if desired) and diced shopping list
- 2t ground cumin shopping list
- 1T ancho or pasilla powder shopping list
- 1T dry mustard shopping list
- 4oz tomato sauce shopping list
- juice from 1 lime shopping list
- few drops of mesquite liquid smoke shopping list
- 1/3 cup molasses shopping list
- 1/2 cup brown sugar shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
- In large stock pot, add beans and cover with stock and water.
- Bring to a boil, then reduce to a low simmer and cook for about 3 hours, covered. Check every hour or so and add more stock or water, if needed as beans cook and absorb.
- Add remaining ingredients excpt salt and pepper and simmer until beans are soft and desired consistency.
- Taste and add salt and pepper, as desired.
- If the beans get done but you think there's too much liquid, increase the heat and boil off a lil bit.
- These beans can probably be adapted to a slow cooker, but I didn't use one. :)
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