4 c. water
1-1/2 c. dry black beans, rinsed and drained
2 14-oz. cans low sodium chicken or vegetable broth
1 small onion, chopped
2 bay leaves
10-15 jalapeno slices, coarsely chopped
4 cloves garlic, minced
2 t. cumin
2 t. lime peel
3/4 t. salt
Pepper to taste
Hot cooked rice
Limes to squeeze over
Cheddar cheese, salsa, green onions, white onion, and sour cream for topping
Combine beans and water. Boil 1 minute, then simmer 10 minutes. Remove from heat and let sit 1 hour.
Drain and rinse beans. Add beans, broth, onion, bay leaves, jalapenos, garlic, cumin, lime peel, salt and pepper to slow cooker. Cover and cook 10-12 hours on LOW or 5-6 hours on HIGH.
Discard bay leaves. Mash beans slightly and serve over rice. Top with lime juice and other toppings.
Source unknown.
My favorite thing to do is mix together any left-over beans and rice, and then use them to fill enchiladas the next day or so. They are delicious! (Making a double batch of the beans ensures there'll be enough leftovers.)
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