BLACK BEANS IN THE CROCKPOT (sallye)
Great served over steamed rice or as a side dish.
1 lbdried black beans
1 mediumwhite onion
1 mediumgreen bell pepper
4 to 6dried bay leaves
2 or 3 qtwater
1 tspsea salt
1 tspcoarse ground black pepper
1 or 2 tspground oregano
1 or 2 tspground cumin
2 csauvignon blanc or other good quality white wine
1 tspgranulated sugar
1 bunchgreen onions
8 ozqueso fresca (mexican goat cheese)
1/2 bunchfresh cilantro (leaves only)
How to Make BLACK BEANS IN THE CROCKPOT (sallye)
- Peel and quarter onion and place in food processor
Peel garlic cloves and add to processor
Remove core, seeds and membranes from bell pepper, cut into quarters and add to food processor
Pulse process veggies until medium diced, don't over process
- Place beans in colander or sieve, rinse well, removing any foreign objects.
Transfer to crockpot.
Add 2 to 3 quarts of water until it is about 2" above beans- don't skimp on water, beans will absorb a lot of water.
- Transfer onion mix to beans along with oregano, cumin, and bay leaves. Stir well with wooden spoon to combine.
- Cover and cook on high for 1-1/2 to 2 hours.
- Place wine in small saucepan and simmer for about 5 minutes.
- Add heated wine, vinegar, salt and pepper to beans and blend well with wooden spoon.
- Turn crockpot temperature to low, and continue cooking for 3 to 4 more hours until beans are tender and creamy.
- About 10 minutes before ready to serve, thinly slice green onions including green parts
Remove stems from cilantro and roughly dice leaves.
Set these temporarily in fridge in covered container.
- This is a very soft cheese, so make sure cheese is very cold (even partially frozen is okay) and rough grate.
Set in fridge until ready to use.
- When beans are ready, ladle out into hefty bowls and add garnishments to top.
- These are a wonderful side dish, or even a complete meal. Serve hot.