Monday, January 28, 2013
I don't know about you but to me frijoles is definitely a happy word. It always makes me smile.We love beans and with a crockpot you can make a whole pot of really good beans instead of opening a mediocre can.
This is today's recipe...because they're never made the same way twice!
1 1 lb. bag of dried black beans
4 c. water for soaking
1 celery stalk finely chopped
1 carrot finely chopped
1 onion finely chopped
1 banana pepper (my garden) finely chopped
3 smashed garlic cloves
2 chopped green onions
1 can diced tomatoes and green chilis
2 c. low sodium chicken broth
1 T. chili powder
1 t. cumin
1 t. coriander
2 bay leaves
several twists of cracked black pepper
handful of chopped cilantro
sour cream and salsa and fresh limes
Put the beans in a colander and check them over for stones, etc. Rinse them with cold water. Put them in the crockpot (no heat) and cover with 4 cups of water. Let soak overnite. Drain the beans and rinse again with cold water until water runs clear.
Put the beans in the crockpot with celery, carrot, onion, pepper, garlic, green onions,diced tomatoes and green chilis, chicken broth, chili powder, cumin, coriander, bay leaves and cracked black pepper. Now comes the hard part...plug it up (as we say in the South) and let it cook for 8 hours on low. Add a handful of chopped cilantro or not. There are cilantro lovers and cilantro haters. No problem! I like to top them with a dollop of sour cream and some good salsa and lots of lime juice, but again it's your choice.
Frijoles ole! (free-holays olay, it's gotta make you smile!)