Ingredients
2 cups dried black beans, 400 grams
1/2 white onion, diced
6 cloves of garlic, minced
2 tablespoons extra virgin olive oil (EVOO)
2 ounces pancetta, diced
1 tablespoon ground cumin
1 bay leaf
2 teaspoons salt
4 cups of chicken broth – Learn how to make Chicken Stock in a Slow Cooker
serve with
cholula sauce
sour cream
fresh cilantro, chopped
Instructions
- Rinse the beans well and put them in a medium bowl filled with water. They need to soak for about six hours, but I usually leave them overnight in the fridge.
- Sauté the aromatics. Add the EVOO and warm it in a large pan, like a Dutch oven. Add the onion, garlic, and pancetta and cook until the onions are translucent.
- Add the spices: cumin, bay leaf, and salt, and cook for another couple of minutes to blend the flavors.
- Drain the beans, but reserve the bean water, as it will add a darker color to the sauce. Add the beans to the pan and cover with chicken stock. Add the reserved bean water to cover the beans totally with about a half inch of liquid. Stir well. Keep the liquid to add to the beans during the cooking process, in case too much liquid evaporates.
- Cook the beans at a very low temperature, simmering for two hours. Test for doneness; the beans should be soft. Remove the bay leaf.
- Serve over spicy yellow rice and top with sour cream, hot sauce, and chopped cilantro.
Notes
Cooking can also be done in a slow cooker on low for 2-4 hours.
Black beans freeze beautifully.