Soak some beans tonight and you can get these cooking tomorrow. (If you want to cook them now, you can Quick Soak your beans in about an hour. See details here for “Overnight Soak” and “Quick Soak”.)
- 1 pound dry black beans (approximately 2 cups), soaked
- soaked black beans
- 6 cups fresh water
- 1 medium yellow onion, diced
- 1 14.5 ounce can organic diced tomatoes
- 1 4 ounce can diced green chilis
- 3 garlic cloves, pressed through a garlic press
- 1 Tbsp. sea salt
- 1 Tbsp. chipotle powder
- 1 Tbsp. dried oregano
- freshly cracked black pepper, a few twists
- Soak the beans. Follow link above for Quick Soak or Overnight Soak.
- Put the soaked beans in a slow cooker insert or large pot. Add water, onion, tomatoes, green chills, garlic, salt, chipotle, and oregano. Put lid on slow cooker and set on low for 8 hours. For stovetop: cover pot, bring to boil, reduce heat, and simmer gently for 1 1/2 - 2 hours, until beans are tender.
- I never seem to have an exact pound of one kind of bean. The light ones in the photo above are some dried cranberry beans I had — probably about 1/2 cup worth. Go ahead and mix and match, just keep the majority black or you won’t have black beans anymore.
- These beans get better with a little time on them, so they are great to make in advance. Store in refrigerator for a few days.
- If you have a little fresh oregano, throw a few sprigs into the beans for cooking (and omit the dried oregano).
- Serve these beans with tortillas as a main dish or as a side to accompany chile verde, carnitas, or other grilled meat or seafood.
- These beans are fantastic served with cooked or raw dino kale.